Dal Tadka with Steamed Greens
A comforting and nutritious lentil dish, brightened with fresh greens.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 20g protein🍚 45g carbs🥑 14g fat🌾 12g fibreper serving
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servings
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 💧3 cups water
- 🟠½ tsp turmeric powder
- 🧂½ tsp salt
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, chopped
- 🫚1 inch ginger, grated
- 🧄2 garlic cloves, minced
- 🧈2 tbsp ghee or oil
- 🌿1 tsp cumin seeds
- ⚫½ tsp mustard seeds
- 🌶️2 dried red chilies
- 🍃10 curry leaves
- 🥬4 cups mixed greens (spinach, kale, mustard greens)
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra flavor, you can add a pinch of asafoetida (hing) to the tadka when the cumin and mustard seeds splutter.
- Adjust the amount of dried red chilies to your preferred spice level.
- Serve with brown rice or quinoa for a complete and wholesome meal.
- Leftover dal can be stored in the refrigerator for up to 3 days and reheated.
Method
- 1Rinse the toor dal thoroughly under running water. Combine dal, 3 cups water, turmeric powder, and salt in a pressure cooker. Cook for 3-4 whistles, then let the pressure release naturally. Mash the dal lightly if you prefer a smoother consistency.
- 2While the dal cooks, prepare the tadka. Heat ghee or oil in a small pan over medium heat. Add cumin seeds and mustard seeds; let them splutter.
- 3Add dried red chilies and curry leaves, sauté for a few seconds until fragrant.
- 4Add grated ginger and minced garlic to the pan. Sauté for 1 minute until aromatic.
- 5Stir in the chopped onions and cook until translucent, about 5-7 minutes.
- 6Add chopped tomatoes and cook until they soften and the oil separates, about 5 minutes.
- 7Pour the prepared tadka into the cooked dal and mix well. If the dal is too thick, add a little hot water to reach desired consistency.
- 8Steam the mixed greens until tender-crisp, about 3-5 minutes. Season lightly with salt if desired.
- 9Garnish the dal with fresh chopped cilantro. Serve hot with the steamed greens on the side.