Dal Tadka (Indian Lentil Stew)
This easy Indian soup is ready in about 35 minutes and makes 4 servings. Yellow lentils, onion and tomatoes carry the flavour. The cooking is mostly simmering. It is vegetarian and vegan. It is on the lighter side, at about 340 calories and 18 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
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Ingredients
For 4 servings
- 250 gyellow lentils
- 1onion
- 2tomatoes
- 4 clovesgarlic
- 1 tbspfresh ginger
- 1 tspturmeric
- 1 tspcumin seeds
- 2 tbspghee
- 1 handfulfresh cilantro
Instructions
- Rinse yellow lentils thoroughly. In a pot, combine lentils with 3 cups of water and turmeric. Bring to a boil, then simmer for 20 minutes until lentils are soft and falling apart.
- While lentils cook, dice the onion and chop the tomatoes. Mince garlic and grate ginger.
- In a separate small pan, heat ghee over medium heat. Add cumin seeds and let them splutter for 30 seconds.
- Add diced onion to the ghee and cook for 5 minutes. Add garlic, ginger, and chopped tomatoes. Cook for 5 more minutes until tomatoes break down.
- Pour the tadka (tempering) into the cooked lentils and stir to combine. Simmer for 5 minutes. Garnish with fresh cilantro and serve with rice or naan.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 18 g
- Fat
- 10 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Soup
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
