Dal Tadka

Name: Dal Tadka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup, rinsed toor dal (split pigeon peas); 1/2 tsp ground turmeric; 1, chopped tomato; 3 tbsp ghee; 1 tsp cumin seeds; 5 cloves, smashed garlic; 2 dried red chiles; 1, finely diced yellow onion; 1 inch, grated fresh ginger; 1/8 tsp (optional) asafoetida (hing); 1/2 tsp Kashmiri chili powder; small bunch, chopped fresh cilantro; 1/2 lemon

Yellow toor dal, simmered until silky and finished with a sizzling tempering of ghee, cumin, garlic, and dried red chiles.

vegetarian
gluten-free
nut-free
high-protein
contains-dairy

Ingredients

toor dal (split pigeon peas)1 cup, rinsed
ground turmeric1/2 tsp
tomato1, chopped
ghee3 tbsp
cumin seeds1 tsp
garlic5 cloves, smashed
dried red chiles2
yellow onion1, finely diced
fresh ginger1 inch, grated
asafoetida (hing)1/8 tsp (optional)
Kashmiri chili powder1/2 tsp
fresh cilantrosmall bunch, chopped
lemon1/2

Steps

Simmer dal with turmeric and tomato.
Combine the dal, turmeric, tomato, and 4 cups water in a pot. Simmer, partially covered, until the dal is fully soft and breaking down, about 30 minutes. Whisk to a creamy consistency.
Heat ghee and sizzle spices.
While the dal cooks, heat the ghee in a small skillet over medium-high. Add the cumin seeds and dried chiles; sizzle 20 seconds.
Cook onion, garlic, and ginger.
Add the onion and cook until deep golden, 8 minutes. Stir in the garlic and ginger and cook 1 minute.
Add spices and combine with dal.
Add the asafoetida and Kashmiri chili. Pour the sizzling tadka over the simmered dal. Stir to combine.
Season and serve the dal.
Season with salt, finish with lemon juice and cilantro. Serve with rice or roti.

Nutrition

Nutrition, per serving. 235 calories. Protein 12.5 grams, 19 percent. Carbs 30.2 grams, 47 percent. Fat 9.8 grams, 34 percent. Fiber 8.1 grams, sugar 5.3 grams, saturated fat 5.2 grams, sodium 120 milligrams. Estimated from ingredients.