Dal Tadka For A Busy Week

Every Sunday we cook a big pot of toor dal until it turns silky and golden. It waits quietly through the week, ready to become dinner in ten minutes with steamed rice or torn naan. The secret is never in the lentils alone — it is in the fresh tadka poured over each bowl to order.

We heat ghee until it shimmers, then sizzle cumin seeds, sliced garlic and dried red chillies until the garlic turns gold at the edges. Tip it hissing over the dal and listen. Come try a bowl at Amaravati Kitchen — comfort food that tastes like home.