Dal Tadka

Dal Tadka is a flavorful and comforting vegan dish made with lentils simmered to perfection and tempered with aromatic spices. This hearty meal is perfect for a wholesome lunch, served with rice or flatbread.

Ingredients

• Toor dal (split pigeon peas) - 100 grams
• Water - 600 ml
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Oil (vegetable or coconut) - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, grated
• Green chili - 1, slit
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Fresh coriander leaves - a handful, chopped for garnish

Steps

1. Rinse the toor dal under cold water until the water runs clear. Soak in water for 15 minutes, then drain.
2. In a pot, combine the soaked dal, 600 ml of water, turmeric powder, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the dal is soft.
3. In a separate pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds; once they start to splutter, add the minced garlic, grated ginger, and slit green chili. Sauté for 1-2 minutes until fragrant.
4. Add the chopped onion to the pan and sauté until golden brown, about 5 minutes. Then add the chopped tomato, coriander powder, and garam masala. Cook for another 5 minutes until the tomatoes break down.
5. Once the dal is cooked, carefully mix it into the tempering mixture. Adjust the consistency with water if necessary and simmer for an additional 5 minutes.
6. Garnish with chopped coriander leaves and serve hot with steamed rice or flatbread.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Packed with antioxidants and anti-inflammatory properties from spices.

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