Tadka Dal (Lentils with Spicy Tempering)

I made my first Indian meal -- Tadka Dal -- with success! Yay, for me! When I stopped by Hooked on Heat, Meena's Lentils with Spicy Tempering called out to me. I had most of the main ingredients from her list on hand, and decided to go for it!

Meena's recipe called for red lentils, an onion, green chillies, tomato, garlic, turmeric powder, red chili powder, cumin seed, fennel seeds, asafoetida powder and ghee (butter).

I didn't have the red lentils and so used green ones. I didn't have the following and omitted them: green chillies, fennel seeds and asafoetida (a spice powder).

Despite my omissions, my Tadka Dal tasted terrific! Not bad of first timer. The weather is incredibly cold in my area and the lentils with its spicy tempering warmed the body and soul. It's the perfect recipe to counteract the effects of a freezing climate and tired body.

I've since learned from Meena that different lentils produce different tastes for the same recipe. So, although the dal I made with green lentils tasted really good, the red lentils would provide another type of delicious taste. As a result, I plan to make it again with the red lentils. I also want to know what the asafoetida tastes like and will look for it.

In the meantime, I made the same lentils (green) again for lunch the next day. It hit the spot, again! You can find the recipe here. Thanks, Meena!

By the way, Meena is hosting a monthly event for all those interested in Indian food called From My Rasoi. Rasoi means kitchen in Hindi. Every month, she'll post a theme and invites participants to come up with a recipe that highlights the "taste of India." For more information, click on the banner below.

Paz