Mom's Tangy Masala Tardka Daal
A simple moong daal brightened up with a tangy masala made with pomegranate seeds and a fresh garlicky tardka on top!
Servings: 4
Ingredients
For the Daal
- 1 cup yellow moong daal
- 6 cups water (more as needed)
- 1-2 ginger slices
- pinch turmeric
- 1 tsp salt (more to taste)
For the Tardka
- 3-4 tbsp tangy palla masala (see below for recipe)
- 4 tbsp oil (basic cooking oil works - e.g. canola, avocado etc.)
- 3 tbsp minced garlic
- 2 whole dried red chilli
- 2 tsp whole cumin seeds
- 7-8 curry leaves
Instructions
Make the Daal
- Wash the moong daal well and if you have the time allow it to soak for a few hours. Discard the water before cooking (this helps reduce any gas or discomfort after eating lentils).
- In a large saucepan, mix all the ingredients except salt and bring to a boil.
- Simmer on medium low, stirring occasionally, until the daal is softened and starting to break apart. Add more water if you want a more thin soupy consistency, or allow the water to evaporate for a thicker daal. (I prefer a thicker scoop-able daal for this recipe so I let the water evaporate by about half)
- Add salt to taste and pour into a serving bowl. I recommend something wide and shallow to maximize the amount of masala that will flavour this daal in the end.
Add the Tardka
- Sprinkle the daal with 3-4 tbps of tangy masala. Be generous, you want a nice thin even layer over the daal so you cannot see the daal under it.
- In a separate small saucepan or frying pan (preferably with a pouring spout), heat 4 tbsp oil and add 3 tbsp minced garlic.
- When the garlic starts to bubble and get fragrant, add 2-3 whole red chilli crushing them gently in you fingers before adding them. Add 2 tsp cumin seeds, and 6-7 curry leaves.
- Allow to cook until the garlic is just starting to brown. Immediately remove from heat and pour all over the daal, trying to get the oil all over in an even layer on top of the tangy masala. It will bubble and sputter a bit, but will calm down pretty quickly.
- Make sure to scrape out any garlic bits that might be at the bottom of the pan.
- Serve immediately with basmati rice or just eat it as is, like a stew.