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Episode 6 - Dal Tadka With Poonam Mani and Heather Hackett-Kaufman


- Use a 50/50 combination of split mung beans and masoor beans

- Wash the beans a few times to rid of any dirt or packaging material

Whatever amount of beans you use, be sure to use double the amount of water (i.e. 1 cup beans = 2 cups of water)


- Add a little Turmeric & Salt before boiling (we prefer kosher salt)

- 2 tbsp Oil Cumin seeds - about a teaspoon

- Fresh lemon leaves - 6 or more

- Green chilies - depending on heat preference - we used about 1.5

- Chopped garlic - 3 cloves

- Fresh chopped ginger - about 1/2” piece

- Garam masala - 1/2 teaspoon

- Coriander powder - less than 1/2 teaspoon

- Red chilli powder - less than 1/2 teaspoon

- Fresh cilantro

- Chopped onions - 1 small or 1/2 medium

- Chopped tomatoes - 1 small

Cook the lentils in a pressure cooker.

- In a hot saucepan, add oil. When oil is hot, add cumin seeds.

- Add lemon leaves, green chilies, red chili powder, chopped garlic, onion, let cook. - - After onions are cooked, add tomatoes.

- Add garam masala, coriander, and ginger.

- Add cooked lentils to mixture and add cilantro.

- We added about 2 cups of water to thin the mixture before serving, but feel free to add a little more.

- Bring to a light boil (stirring occasionally) for about 15 minutes and serve with fresh cilantro and fresh ginger on top.

- Serve over rice if you like. for additional information on Poonam’s nonprofit and if you’re in Sarasota, please visit Tandoor (

Tandoor Sarasota TED Talk

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