Indian Daal Tadka with Tempered Spices

Name: Indian Daal Tadka with Tempered Spices
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup yellow split peas (toor dal); 1/2 teaspoon turmeric powder; 4 cups water; 1 teaspoon salt; 1 tablespoon ghee; 1 tablespoon ghee; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 2 pieces dried red chilies (broken); 1 teaspoon garlic (minced); 1 teaspoon ginger (minced); 1/2 teaspoon coriander powder; 1/4 teaspoon asafoetida (hing); 1/4 cup fresh cilantro (chopped)

VegetarianIndianDinnerComfort FoodFamily-FriendlyHealthy

⏱️ 15m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A comforting and flavorful Indian dish featuring lentils cooked to perfection and topped with a fragrant, spicy tempering, perfect for a hearty meal.

Macronutrients per serving

grams

Protein

12.0g 21%

Fat

9.0g 16%

Carbs

35.0g 63%

Rich in nutrients

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

10% DV

Important for vision and immune function

☀️ Folate

20% DV

Important for cell division

🔺 Potassium

10% DV

Helps maintain normal blood pressure

🌾 Dietary Fiber

60% DV

Supports digestive health

Ingredients

Main Ingredients

1 cup yellow split peas (toor dal)
1/2 teaspoon turmeric powder
4 cups water
1 teaspoon salt
1 tablespoon ghee

Tempered Spices

1 tablespoon ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 pieces dried red chilies broken
1 teaspoon garlic minced
1 teaspoon ginger minced
1/2 teaspoon coriander powder
1/4 teaspoon asafoetida (hing)
1/4 cup fresh cilantro chopped

Instructions

1 Rinse the toor dal under running water until the water runs clear. Soak the dal in water for 15 minutes.
2 In a large pot, combine the soaked dal, turmeric powder, and water. Bring to a boil, then reduce the heat to a simmer and cook until the dal is fully cooked and soft, about 25-30 minutes.
3 Once the dal is cooked, add salt and ghee. Stir to combine and keep it warm on low heat.
4 In a small pan, heat ghee over medium heat for the tempering. Add cumin seeds and mustard seeds. Allow them to sizzle and pop.
5 Add broken dried red chilies, minced garlic, and ginger. Sauté until the garlic is golden brown.
6 Stir in coriander powder and asafoetida. Cook for another 30 seconds until fragrant.
7 Pour the tempering over the cooked dal and mix well.
8 Garnish with fresh cilantro before serving. Serve hot with rice or roti.