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Dal Tadka

Dal Tadka

60 min
For 4 servings
  • 400 gred lentils
  • 1,5 lwater
  • 1 tspsalt
  • 3 tbspcoconut oil
  • 4 pcsshallots
  • 3 pcsgarlic cloves
  • 1 tbspalmond
  • 30 mllime juice
  • 1 tbsptomato concentrate
  • 8 gturmeric root
  • 1 tspcumin
  • 1 tspmustard seeds
  • 8 gginger
  • 1 tspcoriander
  • 0,5 pcschilli peppers
  • 1 tspcoconut blossom sugar
  • 1 tspsalt
  • 4 tspwater
  • 10 sheetscoriander leaves
  • 2 tbspalmonds
  • 1 pcred onion
  • 4 pcsnaan

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mug 0.6 l
multi-purpose blade
chopping blade
Put the lentils and water into a large saucepan. Bring to the boil and skim the foam from the surface with a spoon. Cook the lentils for 30 to 35 minutes. When the lentils have broken down and are creamy, remove the pot from the cooker.
Put the salt, sugar, turmeric root, cumin, mustard seeds, ginger, coriander and chilli pepper into the bamix® Processor and grind to create a spice mixture. Roughly chop the shallots and garlic with the bamix® SliceSy® and the chopping blade. Heat 2 tbsp coconut oil in a small saucepan. Fry the shallots, garlic and almonds over low heat until the onions are golden and glassy. Add the rest of the coconut oil, lime juice, tomato paste and the previously prepared spice mix and stir-fry for 3 minutes. Set aside some of the tadka as a topping. Pour the rest of the mixture and water into the bamix® 0.6 l beaker and purée with the bamix® multi-purpose blade until creamy.
Cut the red onion into slices. Finely chop the coriander leaves and almonds with the bamix® Processor. Before serving, bring the dal back to a simmer and stir in the spice paste. Arrange the dal in bowls and serve with the remaining tadka, chopped coriander, almonds and onion rings.

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