🌶️ Spicy Chilli Dal Tadka

A hearty, fiery, and soul-satisfying lentil dish with a smoky, spicy kick of Mummy's Magic Chilli Sauce.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

For the Dal

• Toor Dal (Arhar Dal) - 1 cup
• Water - 3 cups (for pressure cooking)
• Turmeric powder - 1/2 tsp
• Salt - 1 tsp (or to taste)
• Ghee - 1 tbsp

For the Masala Base

• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Mustard seeds - 1/2 tsp
• Hing (Asafoetida) - a pinch
• Onion - 1 medium sized, finely chopped
• Garlic - 5 cloves, minced
• Ginger -  1 inch piece, minced
• Green chillies - 2, slit down the middle
• Tomato - 2 medium, finely chopped
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Mummy's Magic Chilli Sauce - 2 tbsp
• Water - 1/2 to 1 cup (adjust for consistency)
  

For the Tadka (tempering)

• Ghee - 1.5 tbsp
• Garlic - 4 cloves, sliced thin
• Dry red chillies - 2
• Curry leaves - 8-10
• Mummy's Magic Chilli Sauce - 1 tsp (for finishing drizzle)
  

Optional Garnish

• Fresh coriander leaves - 2 tbsp, chopped
• Squeeze of lime

Method

Step 1: Cook the Dal

1. Wash the Toor dal thoroughly and soak it for 15-20 minutes
2. In a pressure cooker, add the soaked dal, 3 cups water, turmeric, salt, and a tablespoon of oil
3. Cook for 3-4 whistles on medium heat (or until soft and mushy)
4. Once done, stir the dal lightly to make it creamy. Set aside.

Step 2: Make the Masala base

1. Heat ghee in a heavy bottomed pan
2. Add cumin seeds, mustard seeds, and hing. Let them splutter
3. Add chopped onions and saute until golden brown
4. Add garlic, ginger, and green chillies; cook for approximately 30 seconds until fragrant
5. Stir in chopped tomatoes and cook until soft and mushy
6. Add Mummy's Magic Chilli Sauce (2 tbsp) - this adds tang, spice, and a deep umami note that elevates the dal
7. Add a splash of water, if required and simmer for 2 minutes until the masala thickens up slightly

Step 3: Combine the Dal and Masala

1. Add the cooked dal into the masala and mix thoroughly
2. Adjust consistency by adding hot water (if required)
3. Simmer on low heat for 5-7 minutes, stirring occasionally
4. Taste and adjust the salt or spice as desired

Step 4: Prepare the fiery Tadka

1. In a small pan, heat ghee on medium heat
2. Add garlic slices and fry until golden brown
3. Add dry red chillies and curry leaves - let them crackle
4. Finally, stir in 1 tsp of Mummy's Magic Chilli Sauce and immediately pour this sizzling tadka over the dal
5. Cover the dal for 1 minute and let all the flavours blend together

Step 5: Garnish & Serve

1. Garnish with fresh coriander and a squeeze of lime
2. Serve piping hot with steamed basmati rice, jeera rice, or chapattis

Mummy's Magic Tip

For extra smokiness, you can do a dhungar (coal smoke) finish - place a small, live charcoal in a bowl placed inside the dal, drizzle ghee over it, cover for 1 minute, and let the smoke infuse.