Dal Tadka
HB-5638 · Hand-built original · Indian
Yellow dal finished with a sizzling tadka of ghee, cumin, garlic and chillies poured over at the table.
IndianMain course45 minServes 4316 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: lentils
Pairs well with: basmati rice, roti, greens
Servings:4quantities adjust to match
Ingredients
- 8¾ oz red lentils or toor dal, rinsed
- 1 tsp turmeric
- 1 onion, finely chopped
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 3 garlic cloves, sliced
- 2 dried red chillies
- 8 curry leaves
- 1 tomato, chopped
- fresh coriander, to serve
Method
- Put the lentils in a pot with the turmeric and 3¾ cups water. Bring to a simmer and cook for 25 minutes, skimming any foam, until the lentils collapse into soup. Stir in the tomato and salt and simmer for 5 minutes more.
- Meanwhile make the tadka: heat the ghee in a small pan until hot, add the cumin and mustard seeds and let them pop, then add the garlic, dried chillies and curry leaves and the chopped onion. Fry until the garlic is golden, about 2 minutes — the tadka is the dish, so do not rush it.
- Pour the whole sizzling tadka over the dal, cover the pot at once, and leave for 1 minute so the flavours bloom.
- Stir, scatter with coriander, and serve hot.
Prep: 10 min · Cook: 35 min · Total: 45 min
Nutrition (per serving, where published)
316 kcalCalories
16.2 gProtein
45.3 gCarbs
9 gFat
4.5 gSaturates
8.2 gFibre
2.1 gSugars
10 mgSodium
17 mgCholesterol
584 mgPotassium
56 mgCalcium
6.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data