Dal Tadka (Yellow Lentils with Spiced Ghee)
Serving Size: 8
Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.
Recipe by:
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top StoveIngredients
- 8 ounce yellow lentils about 1¼ cups, rinsed and soaked
- 1 yellow onion diced
- 1 tablespoon ghee or avocado oil
- 2 clove garlic mashed and minced
- 1 inch piece fresh ginger peeled, and grated
- ¼ teaspoon ground turmeric
- 14.5 ounce canned diced tomatoes drained
- 4 cup water
- 1 teaspoon Kosher salt
For the tadka:
- 2 tablespoon ghee or oil avocado, olive
- 1 teaspoon mustard seed
- 1 inch piece fresh ginger peeled, and minced or grated
- ½ teaspoon crushed red pepper
- ½ teaspoon ground cumin
Instructions
- Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
- Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.
For the tadka
- Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.
Reheating Instructions
Heat in the microwave or in a pot over medium heat until heated through.
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg