Indian 40 min

Dhal Tadka

Name: Dhal Tadka
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup yellow split lentils (moong dal or toor dal); 4 cups water; 1/2 teaspoon turmeric; 3 tablespoons ghee; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 2 dried red chiles; 1 large yellow onion, thinly sliced; 4 cloves garlic, thinly sliced; 2 medium tomatoes, diced; 1/4 teaspoon asafoetida (hing); 1/2 teaspoon Kashmiri red chili powder; Salt to taste; Fresh cilantro and lemon juice for finishing

vegetarianvegangluten-freehealthyhigh-protein

Ingredientsfor 2

280

Cal

14g

Protein

36g

Carbs

10g

Fat

11 cup yellow split lentils (moong dal or toor dal)
24 cups water
31/2 teaspoon turmeric
43 tablespoons ghee
51 teaspoon cumin seeds
61/2 teaspoon mustard seeds
72 dried red chiles
81 large yellow onion, thinly sliced
94 cloves garlic, thinly sliced
102 medium tomatoes, diced
111/4 teaspoon asafoetida (hing)
121/2 teaspoon Kashmiri red chili powder
13Salt to taste
14Fresh cilantro and lemon juice for finishing

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Instructions

1
Rinse lentils and cook with water and turmeric in a pot over medium heat for 20–25 minutes until completely soft and mashed. Whisk vigorously to make a smooth, pourable consistency. Season with salt.
2
Make the tadka (tempering): heat ghee in a small heavy pan over high heat. Add cumin seeds, mustard seeds, and dried red chiles. When seeds pop (30 seconds), add asafoetida. Add onion and garlic and cook 4–5 minutes until golden brown and crispy at the edges.
3
Add tomatoes and chili powder. Cook 3 minutes until tomatoes break down. Pour the entire sizzling tadka over the cooked dal. Stir in fresh cilantro and a squeeze of lemon. Serve with rice or roti.