25 min

Dal tadka with Belona ghee

A quiet yellow dal finished with garlic, cumin, and a spoon of cultured ghee.

1. Boil moong dal with turmeric and salt until it collapses. Keep it pourable.
2. In a small kadai, warm Belona ghee. Add cumin, then sliced garlic, then dried red chilli.
3. When the garlic turns gold, pour the tadka over the dal. Finish with coriander.