Dal Taka

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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 885kcal

Ingredients

Rice

  • ½ cup Jasmine rice rinsed

Dal Tadka

  • ¾ TBSP Extra-virgin olive oil (or oil)
  • ½ cup Red onion chopped
  • 2 cloves Garlic divided
  • ½ inch Fresh ginger
  • 1 cup Crushed tomatoes
  • ¾ tsp Salt adjust to taste
  • ½ cup Red lentils (pigeon peas)
  • 2 cups Chicken broth
  • 1 TBSP Fresh cilantro chopped

Seasoning

  • ½ tsp Ground turmeric
  • ½ TBSP Coriander seeds crushed
  • 1 Ground cloves
  • ¼ tsp Ground cumin
  • ⅛ tsp Garam masala
  • ⅛ tsp Chili powder
  • ½ 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 the rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.
  • Heat the oil in a pot over medium heat. Saute the onion until translucent. Add the ginger/garlic and seasoning blend, saute about 30 seconds until fragrant.
  • Add the crushed tomato and season with salt and pepper. Stir in the lentils and 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. 
  • Heat a nonstick pan over medium heat. Warm naan on both sides about 20 seconds per side. Spread with garlic butter. Cut into wedges.
  • Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Add the lime to the coconut water. 
  • Serve the dal tadka garnished with cilantro with rice, naan, and two coconut lime water.

Nutrition

Calories: 885kcal | Carbohydrates: 119g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1896mg | Potassium: 1641mg | Fiber: 22g | Sugar: 16g | Vitamin A: 1300IU | Vitamin C: 31mg | Calcium: 223mg | Iron: 6mg

Dal Taka

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings 2
Calories 885 kcal

Ingredients
 
 

Rice

  • ½ cup Jasmine rice rinsed

Dal Tadka

  • ¾ TBSP Extra-virgin olive oil (or oil)
  • ½ cup Red onion chopped
  • 2 cloves Garlic divided
  • ½ inch Fresh ginger
  • 1 cup Crushed tomatoes
  • ¾ tsp Salt adjust to taste
  • ½ cup Red lentils (pigeon peas)
  • 2 cups Chicken broth
  • 1 TBSP Fresh cilantro chopped

Seasoning

  • ½ tsp Ground turmeric
  • ½ TBSP Coriander seeds crushed
  • 1 Ground cloves
  • ¼ tsp Ground cumin
  • ⅛ tsp Garam masala
  • ⅛ tsp Chili powder
  • ½ 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 the rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.
  • Heat the oil in a pot over medium heat. Saute the onion until translucent. Add the ginger/garlic and seasoning blend, saute about 30 seconds until fragrant.
  • Add the crushed tomato and season with salt and pepper. Stir in the lentils and 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. 
  • Heat a nonstick pan over medium heat. Warm naan on both sides about 20 seconds per side. Spread with garlic butter. Cut into wedges.
  • Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Add the lime to the coconut water. 
  • Serve the dal tadka garnished with cilantro with rice, naan, and two coconut lime water.

Nutrition

Calories: 885kcalCarbohydrates: 119gProtein: 24gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 1896mgPotassium: 1641mgFiber: 22gSugar: 16gVitamin A: 1300IUVitamin C: 31mgCalcium: 223mgIron: 6mg
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