Tadka is a cooking method where spices and other aromatics are cooked briefly in hot oil to bring out their best flavour. Full of nutrients and naturally vegan…it’s a nutritious meal.
AuthorHungry PandaCategoryVegDifficultyBeginnerCombine the lentils and water in your rice cooker bowl. Use the SLOW COOK function, press START
and cook for 30 minutes.
While the lentils are cooking, make the tadka by adding the oil, onion, garlic, ginger, chillies and a
pinch of salt to a heated pan. Fry until soft (about 5 mins).
Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt.
Mix and cook for about 60 seconds, then add the tomatoes. Cook for about 7 minutes to reduce.
Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for around 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the richer the flavour.
Serve with basmati rice.
Ingredients
Directions
Combine the lentils and water in your rice cooker bowl. Use the SLOW COOK function, press START
and cook for 30 minutes.
While the lentils are cooking, make the tadka by adding the oil, onion, garlic, ginger, chillies and a
pinch of salt to a heated pan. Fry until soft (about 5 mins).
Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt.
Mix and cook for about 60 seconds, then add the tomatoes. Cook for about 7 minutes to reduce.
Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for around 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the richer the flavour.
Serve with basmati rice.
Notes
Garnish with fresh coriander and for a pretty effect you can drizzle plain
yoghurt in a concentric pattern. This is not good for vegans however!