Indian 40 min

Tarka Dal

Name: Tarka Dal
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup yellow split peas (chana dal), rinsed; 4 cups water; 1/2 teaspoon turmeric; 3 tablespoons ghee; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1 large red onion, thinly sliced; 4 cloves garlic, thinly sliced; 2 dried red chiles; 1 tablespoon fresh ginger, grated; 1/2 teaspoon Kashmiri red chili powder; 1/4 teaspoon asafoetida; 2 tablespoons lemon juice; Salt to taste; Fresh cilantro

vegetarianvegangluten-freehigh-proteinhealthy

Ingredientsfor 2

290

Cal

14g

Protein

38g

Carbs

10g

Fat

11 cup yellow split peas (chana dal), rinsed
24 cups water
31/2 teaspoon turmeric
43 tablespoons ghee
51 teaspoon cumin seeds
61/2 teaspoon mustard seeds
71 large red onion, thinly sliced
84 cloves garlic, thinly sliced
92 dried red chiles
101 tablespoon fresh ginger, grated
111/2 teaspoon Kashmiri red chili powder
121/4 teaspoon asafoetida
132 tablespoons lemon juice
14Salt to taste
15Fresh cilantro

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Instructions

1
Cook chana dal with water and turmeric in a large pot for 30–35 minutes until completely soft. Stir in salt and lemon juice. The dal should be thick but pourable.
2
Heat ghee in a small pan over high heat. Add cumin seeds, mustard seeds, and dried chiles. When seeds pop (30 seconds), add asafoetida and immediately add onion and garlic. Fry for 4–5 minutes until the onion is crispy and golden at the edges. Add ginger and chili powder. Cook 1 more minute.
3
Pour the entire sizzling tarka over the cooked dal with a dramatic sizzle. Stir gently to incorporate. Garnish with fresh cilantro. Serve over rice or with roti.