Tadka Dal – A Soup for Any Season

As we move into the shoulder months of fall this delicious dish featured at most Indian suppers–Dal – A Soup for Any Season–will always be a welcome guest at your table. But to begin, in case dal is news to you, here are a few definitions…

Glossary of Terms that Make Up Dal – A Soup for Any Season

First, Dal is the Indian word for a bean or pea that is split. Dal also means dishes made with dal: there are sweet dals and savory dals found in Indian cuisine. Some are served hot and others cold. What follows here is a recipe for the bright yellow, restaurant-style tadka dal filled with the late summer tastes of fresh tomato, onion, cilantro and turmeric married with the magic of the tadka…

What’s more: Tadka means tempering spices in oil.  Tadka is a process common in Indian cooking where spices are heating in ghee or oil until they are crackling and the mixture is added to the dish either at the beginning or the end of cooking. In our recipe today, tadka lifts common spices we have on hand with their earthy fragrances and flavors married with beans, legumes and vegetables. This creates a creamy, deeply satisfying and visually cheerful cup of palate-pleasing soup/stew (you decide on the thickness).

Do. You Have a Pulse?

Three kinds of “pulses” go into this recipe: (1) Masoor dal (split red lentils); (2) toor dal (split pigeon peas); and (3) mung dal (split mung beans)If there is no Indian grocery nearby, some of the ingredients might be hard to find. Red lentils are usually available at most grocery stores, but I shopped online for the mung dal and pigeon peas to get the result I was looking for. The pigeon peas have a distinctive nutty flavor. Mung dal are dried split mung beans without their green coat. Packed with protein, carbs, fiber, nutrients and minerals both are a great addition to your low-calorie, high-flavor dining plans this year.

This is a recipe from Food and Wine that I interpreted with what was on hand minus some of the chile heat in my dish for what became a delicious result. After learning this basic Indian soup, it will become a regular go-to in your soup rotation. Tadka dal is delicious as part of an elaborate Indian meal or is served simply as a complete meal over basmati rice. Now, on to the recipe!

Tadka Dal – A Soup for Any Season

Preparation and Cooking time total: 1.5 hours; Serves 6 to 8

Ingredients

• ¾ cup dried split yellow mung beans
• ¾ cup dried split red lentils
• ¾ cup split pigeon peas
• 2 ½ teaspoons kosher salt
• 1 ½ teaspoons ground turmeric
• 6 to 7 cups water
• 1 ½  tablespoons canola
• 4 green cardamom seeds crushed shells discarded, 4 whole cloves, 1 ¼  teaspoon cumin seeds (I substituted all three spices with 2 teaspoons garam masala)
• 1 medium-sized yellow onion, finely chopped (about 2 cups)
• 2 medium-sized fresh serrano chilies, whole and slit through from top to tail (I substituted 1 jalapeño)
• 1 medium tomato chopped (about 1 cup)
• ¼ cup roughly chopped fresh cilantro plus more for garnish

Ingredients for Tadka

• 3 tablespoons ghee
• 3 small, whole dried chiles or more to taste
• 1 teaspoon cumin seeds

Directions

1. In a large saucepan stir together the first 5 ingredients along with 6 cups of the water and bring a boil over medium-high heat.
2. Reduce heat to medium low, partially cover and cook, stirring occasionally until dal is soft and tender, about 35 to 40 minutes. Next add up to the remaining 1 cup of water ¼ cup at a time until desired thickness and consistency is reached.
3. Meanwhile as the dal mixture is cooking, heat oil in a medium-sized, heavy-bottomed saucepan over medium heat, add cardamom, cloves and cumin (or the garam masala, as I did) and cook until fragrant, about 30 to 45 seconds. 
4. Then add onion and chilies and cook, stirring often until onion is lightly browned around the edges, about 15 minutes.
5. Next add tomato and cilantro to the onion mixture and cook stirring often until the tomato begins to break down, about 2 to 4 minutes. Remove from heat. Add tomato-onion-cilantro mixture to dal mixture; stir to combine, season to taste with salt, cover and keep warm keep warm over low heat.
6. Finally, just before serving, make the tadka: In a small skillet, heat ghee over medium high heat. Add dried chilies and cumin to pan; cook, stirring occasionally until cumin is toasted, fragrant and beginning to crackle, about 30 seconds. Divide the dal mixture among serving bowls. Drizzle a portion of warm tadka over each bowl, sprinkling with additional chopped cilantro. Serve and enjoy.

Here are some other FFA soups that you’ll enjoy.