If there is one dish that shows off what Byadgi chili can do, it is tadka dal. The dal itself is quiet - just lentils, turmeric, salt. All the drama happens in the last two minutes, when ghee, cumin, garlic, and Byadgi chili powder hit each other and turn into a red, fragrant tadka that you pour over the top.
This is the most-cooked dish in our house, and the first one I'd teach anyone new to Indian cooking. Ten minutes of actual work, one pot, one small pan.
Serves 4 · Prep 5 min · Cook 30 min
Ingredients
- 1 cup toor dal (split pigeon peas) - masoor dal works too and cooks faster
- 3 1/2 cups water
- 1/2 tsp turmeric powder
- 1 tsp salt, plus more to taste
- 2 tbsp ghee (this is not the place to substitute - ghee carries the tadka)
- 1 tsp cumin seeds
- 3 cloves garlic, thinly sliced
- 1 to 2 dried red chilies (optional)
- 1 1/2 tsp Byadgi chili powder
- Half a lemon
- Fresh cilantro, to finish
Method
- Rinse the dal until the water runs mostly clear. Add to a pot with the water, turmeric, and salt.
- Cook until completely soft and starting to fall apart - about 25 to 30 minutes on the stovetop (skim the foam), or 8 minutes at high pressure in an Instant Pot. Whisk lightly for a creamy texture.
- Just before serving, make the tadka: heat the ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle 20 seconds.
- Add the garlic and dried red chilies. Cook until the garlic turns golden at the edges - about 1 minute.
- Take the pan off the heat. Immediately add the Byadgi chili powder and swirl - it will bloom in the hot ghee and turn a deep, brilliant red. Off-heat is the secret: Byadgi's color and gentle warmth survive, and it never turns bitter.
- Pour the sizzling tadka over the dal. Cover for 1 minute so the flavors settle in, then stir.
- Squeeze in the lemon, taste for salt, and finish with cilantro. Serve over rice or with roti.
Tips
- Dal thickens as it sits. Add hot water to loosen leftovers - it will taste just-made after a quick simmer.
- Double the tadka if you are serving guests - that red swirl on top is the whole show.
- Curious why we are so particular about our chili powder? Every batch is third-party lab tested, and we publish the reports.
Keep reading: How to Use Byadgi Chilli: 5 Everyday Ways to Cook With It · Best Turmeric Powder: How to Choose Quality Turmeric for Cooking