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

  • ½ cup Red lentils (pigeon peas)
  • ½ tsp Ground turmeric
  • ¾ tsp Salt adjust to taste
  • 1¾ cups Water divided
  • ¾ TBSP Ghee (or oil)
  • ½ tsp Cumin seeds
  • ½ TBSP Coriander seeds crushed
  • 1 Whole cloves
  • ½ cup Red onion chopped
  • 2 cloves Garlic divided
  • ½ inch Fresh ginger
  • ½ Green chilies
  • 1 Tomato chopped
  • ¼ tsp Ground cumin
  • ⅛ tsp Garam masala
  • ⅛ tsp Chili powder
  • 1 TBSP Fresh cilantro chopped
  • 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 jasmine rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.
  • In a pot, combine lentils, ground turmeric, salt, and 1½ cups of water. Bring to a boil, reduce heat, cover, and simmer until the lentils are tender. Remove from heat.
  • In a heavy-bottomed pan, heat ghee over medium heat. Add cumin seeds, crushed coriander seeds, and cloves. Sauté until fragrant.
  • Add chopped red onion, 1 clove minced garlic, fresh ginger, and green chili. Cook for 3–4 minutes until soft and lightly browned.
  • Add chopped tomato and a pinch of salt. Mix well, cover, and cook for 7–8 minutes until the tomato is very soft.
  • Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Add the cooked lentils and simmer for 3–4 minutes. Add extra water if needed. Remove the whole clove before serving.
  • Heat a nonstick pan over medium heat. Warm naan on both sides until golden. Mix butter with minced garlic and spread on naan. Cut into wedges.
  • Mix coconut water with lime wedges in a pitcher or glass.
  • Serve the dal tadka with a side of jasmine rice, garlic naan, and two glasses of 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

  • ½ cup Red lentils (pigeon peas)
  • ½ tsp Ground turmeric
  • ¾ tsp Salt adjust to taste
  • 1¾ cups Water divided
  • ¾ TBSP Ghee (or oil)
  • ½ tsp Cumin seeds
  • ½ TBSP Coriander seeds crushed
  • 1 Whole cloves
  • ½ cup Red onion chopped
  • 2 cloves Garlic divided
  • ½ inch Fresh ginger
  • ½ Green chilies
  • 1 Tomato chopped
  • ¼ tsp Ground cumin
  • ⅛ tsp Garam masala
  • ⅛ tsp Chili powder
  • 1 TBSP Fresh cilantro chopped
  • 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 jasmine rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.
  • In a pot, combine lentils, ground turmeric, salt, and 1½ cups of water. Bring to a boil, reduce heat, cover, and simmer until the lentils are tender. Remove from heat.
  • In a heavy-bottomed pan, heat ghee over medium heat. Add cumin seeds, crushed coriander seeds, and cloves. Sauté until fragrant.
  • Add chopped red onion, 1 clove minced garlic, fresh ginger, and green chili. Cook for 3–4 minutes until soft and lightly browned.
  • Add chopped tomato and a pinch of salt. Mix well, cover, and cook for 7–8 minutes until the tomato is very soft.
  • Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
  • Add the cooked lentils and simmer for 3–4 minutes. Add extra water if needed. Remove the whole clove before serving.
  • Heat a nonstick pan over medium heat. Warm naan on both sides until golden. Mix butter with minced garlic and spread on naan. Cut into wedges.
  • Mix coconut water with lime wedges in a pitcher or glass.
  • Serve the dal tadka with a side of jasmine rice, garlic naan, and two glasses of 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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