My infatuation with vegetarian Indian cuisine continues. Tadka dal combines masoor dal (red or pink hulled lentils) with a hell of a lot of onions and spices. It doesn't quite sound like enough to make a satisfying meal, but the result is a creamy, slightly spicy stew that is astonishingly good and hard to keep from downing in just one sitting.
I found this recipe in Saveur, and my only worry was finding the right kind of lentils. I finally tracked them down in the bulk section of Whole Foods. My only previous experience with lentils has been with the green variety, which can make a mean soup when paired with pork. But I've never explored their use in Indian cuisine. It's the star of this dish, and it breaks down after 20 minutes into a fragrant, luscious puree.
The only animal product to come close to this guy is butter—lots of it. Like a whole stick. Of course, you'll need to turn that into ghee, and here is a great recipe for doing so. It does take a little time, but it is relatively painless. I've also seen ghee sold in enormous plastic bottles at a local grocery store if you can't be bothered, but I don't really see the point. You could also safely just use butter, but it certainly won't taste as gloriously nutty and fragrant.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
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