Dal Tadka with Rice
A comforting, aromatic lentil curry with fluffy rice.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 60g carbs🥑 12g fat🌾 8g fibreper serving
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servings
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🍚1 ½ cup basmati rice
- 🧡½ tsp turmeric powder
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🌶️2 green chilies, slit
- 🧈2 tbsp ghee or oil
- 🌱1 tsp cumin seeds
- ⚫½ tsp mustard seeds
- 🧂¼ tsp asafoetida (hing)
- 🍃6 curry leaves
- 🌶️½ tsp red chili powder
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- Soaking the dal for 30 minutes before cooking can reduce cooking time and aid in digestion.
- Adjust the amount of green chilies and red chili powder to your preferred spice level.
- A squeeze of fresh lime juice at the end brightens the flavors of the dal.
- For a richer flavor, toast the cumin and mustard seeds lightly before adding them to the tadka.
Method
- 1Rinse the toor dal thoroughly and pressure cook with 3 cups of water and turmeric powder for 3-4 whistles until soft and mashed. Set aside.
- 2Rinse basmati rice and cook with 3 cups of water in a pot or rice cooker until fluffy. Set aside.
- 3In a large pan, heat 1 tbsp ghee/oil. Sauté chopped onions until golden brown.
- 4Add ginger-garlic paste and green chilies, cook for 1 minute until fragrant. Then add chopped tomatoes and cook until soft and mushy.
- 5Stir in the cooked dal, adding more water if needed to reach desired consistency. Season with salt and bring to a gentle simmer for 5-7 minutes.
- 6For the tadka, heat the remaining 1 tbsp ghee/oil in a small pan. Add cumin seeds and mustard seeds; let them splutter.
- 7Add asafoetida, curry leaves, and red chili powder. Sauté for a few seconds (be careful not to burn the chili powder).
- 8Pour the hot tadka over the simmering dal. Stir gently.
- 9Garnish with fresh coriander and serve hot with the cooked basmati rice.