Tadka dal from The Dal Cookbook (page 26) by Krishna Dutta

  • cinnamon sticks
  • whole cloves
  • ground coriander
  • double cream
  • fenugreek seeds
  • fresh ginger
  • onions
  • tomato purée
  • turmeric
  • black peppercorns
  • cooking oil
  • dried chillies
  • cumin seeds
  • green chillies
  • urid dal
  • red kidney beans
  • cardamom pods
  • channa dal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for chana dal, and natural yoghurt for double cream. Pre-soak lentils overnight.

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