Dal TadkaYellow Lentils with Spiced Ghee

Name: Dal Tadka (Yellow Lentils with Spiced Ghee)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: India
Ingredients: 250 g Moong Dal Lentils (rinsed); 160 g Onion (finely chopped); 200 g Tomato (finely chopped); 10 g Fresh Ginger (minced); 3 g Turmeric Powder; 8 g Salt; 900 ml Water; 12 g Garlic (minced); 3 g Chili Powder; 3 g Cumin Seeds; 200 mg Asafoetida; 35 ml Ghee; 15 g Fresh Coriander (chopped)

Soft moong dal lentils finished with a hot ghee tempering of cumin, asafoetida, garlic, and chili powder.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

328kcal

Calories

17g

Protein

Fat

48g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dal

250g
Moong Dal Lentils (rinsed)
160g
Onion (finely chopped)
200g
Tomato (finely chopped)
10g
Fresh Ginger (minced)
3g
Turmeric Powder
8g
Salt
900ml
Water

Tadka

12g
Garlic (minced)
3g
Chili Powder
3g
Cumin Seeds
200mg
Asafoetida
35ml
Ghee

Garnish

15g
Fresh Coriander (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Combine the moong dal lentils and water in a pot and bring to a gentle boil.
02
Add the turmeric powder and simmer until the lentils are very soft.
03
Stir in the onion, tomato, fresh ginger, and salt, and continue cooking until the onion softens and the dal thickens.
04
Lightly mash part of the lentils with the back of a spoon for a creamier texture.
05
Heat the ghee in a small pan over medium heat.
06
Add the cumin seeds and asafoetida and cook briefly until fragrant.
07
Add the garlic and cook until lightly golden.
08
Remove the pan from the heat, stir in the chili powder, and immediately pour the hot tadka over the dal.
09
Finish with the fresh coriander and serve hot.

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