Dal Taka

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 919kcal

Ingredients

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 3/4 TBSP Extra-virgin olive oil (or oil of choice)
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • 3/4 tsp Salt adjust to taste
  • 1/2 cup Red lentils (pigeon peas)
  • 2 cups Chicken broth
  • 1 TBSP Fresh cilantro chopped

Seasoning

  • 1/2 tsp Ground turmeric
  • 1/2 TBSP Coriander seeds crushed
  • 1 Ground cloves
  • 1/4 tsp Ground cumin
  • 1/8 tsp Garam masala
  • 1/8 tsp Chili powder
  • 1/2 tsp Dried fenugreek leaves

Garlic Naan

  • 2 Naan bread
  • 4 TBSP Butter
  • 2 cloves Garlic minced

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedge Lime
US Customary - Metric

Instructions

  • Cook Rice: Cook the rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid to keep warm.
  • Sauté Aromatics: Heat the oil in a pot over medium heat. Sauté the onion until translucent. Add ginger and garlic along with the seasoning blend and sauté for about 30 seconds until fragrant.
  • Cook Lentils: Add the crushed tomatoes and season with salt and pepper. Stir in the red lentils and chicken broth. Bring to a simmer with a vented lid, stirring occasionally, until the lentils are tender, about 15–20 minutes. Add extra broth if needed.
  • Prepare Naan: Heat a nonstick pan over medium heat. Warm naan on both sides for about 20 seconds per side. Spread with garlic butter and cut into wedges.
  • Finish Dal Tadka: Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Prepare Coconut Lime Water: Add lime wedges to the coconut water.
  • Serve: Plate the dal tadka garnished with cilantro alongside rice and garlic naan. Serve with coconut lime water.

Nutrition

Calories: 919kcal | Carbohydrates: 125g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 2876mg | Potassium: 1882mg | Fiber: 23g | Sugar: 20g | Vitamin A: 1046IU | Vitamin C: 32mg | Calcium: 256mg | Iron: 7mg

Dal Taka

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings 2
Calories 919 kcal

Ingredients
 
 

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 3/4 TBSP Extra-virgin olive oil (or oil of choice)
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • 3/4 tsp Salt adjust to taste
  • 1/2 cup Red lentils (pigeon peas)
  • 2 cups Chicken broth
  • 1 TBSP Fresh cilantro chopped

Seasoning

  • 1/2 tsp Ground turmeric
  • 1/2 TBSP Coriander seeds crushed
  • 1 Ground cloves
  • 1/4 tsp Ground cumin
  • 1/8 tsp Garam masala
  • 1/8 tsp Chili powder
  • 1/2 tsp Dried fenugreek leaves

Garlic Naan

  • 2 Naan bread
  • 4 TBSP Butter
  • 2 cloves Garlic minced

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedge Lime

Instructions
 

  • Cook Rice: Cook the rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid to keep warm.
  • Sauté Aromatics: Heat the oil in a pot over medium heat. Sauté the onion until translucent. Add ginger and garlic along with the seasoning blend and sauté for about 30 seconds until fragrant.
  • Cook Lentils: Add the crushed tomatoes and season with salt and pepper. Stir in the red lentils and chicken broth. Bring to a simmer with a vented lid, stirring occasionally, until the lentils are tender, about 15–20 minutes. Add extra broth if needed.
  • Prepare Naan: Heat a nonstick pan over medium heat. Warm naan on both sides for about 20 seconds per side. Spread with garlic butter and cut into wedges.
  • Finish Dal Tadka: Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Prepare Coconut Lime Water: Add lime wedges to the coconut water.
  • Serve: Plate the dal tadka garnished with cilantro alongside rice and garlic naan. Serve with coconut lime water.

Nutrition

Calories: 919kcalCarbohydrates: 125gProtein: 27gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 2876mgPotassium: 1882mgFiber: 23gSugar: 20gVitamin A: 1046IUVitamin C: 32mgCalcium: 256mgIron: 7mg
Tried this recipe?Let us know how it was!