Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Dal Tadka
- 3/4 TBSP Extra-virgin olive oil or oil
- 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 (or 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 wedges Lime
Instructions
- Prep all ingredients per the instructions above.
- Cook rice: Cook jasmine rice according to package directions. Fluff with a fork, season with salt and pepper, and keep covered.
- Start dal tadka: Heat oil in a pot over medium heat. Sauté onion until translucent. Add ginger, garlic, and seasoning blend. Cook for 30 seconds until fragrant.
- Simmer lentils: Stir in crushed tomatoes, salt, lentils, and broth. Simmer with a vented lid, stirring occasionally, until lentils are tender (15–20 minutes). Add more broth if needed.
- Finish dal: Stir in ground cumin, garam masala, chili powder, cilantro, and fenugreek leaves. Cook 30 seconds more.
- Prepare naan: Heat a skillet over medium heat. Warm naan 20 seconds per side. Spread with garlic butter and cut into wedges.
- Mix coconut lime water: Add lime wedges to coconut water.
- Serve: Plate dal tadka over rice, with garlic naan on the side. Enjoy 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
Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Dal Tadka
- 3/4 TBSP Extra-virgin olive oil or oil
- 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 (or 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 wedges Lime
Instructions
- Prep all ingredients per the instructions above.
- Cook rice: Cook jasmine rice according to package directions. Fluff with a fork, season with salt and pepper, and keep covered.
- Start dal tadka: Heat oil in a pot over medium heat. Sauté onion until translucent. Add ginger, garlic, and seasoning blend. Cook for 30 seconds until fragrant.
- Simmer lentils: Stir in crushed tomatoes, salt, lentils, and broth. Simmer with a vented lid, stirring occasionally, until lentils are tender (15–20 minutes). Add more broth if needed.
- Finish dal: Stir in ground cumin, garam masala, chili powder, cilantro, and fenugreek leaves. Cook 30 seconds more.
- Prepare naan: Heat a skillet over medium heat. Warm naan 20 seconds per side. Spread with garlic butter and cut into wedges.
- Mix coconut lime water: Add lime wedges to coconut water.
- Serve: Plate dal tadka over rice, with garlic naan on the side. Enjoy 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
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