Dal Taka

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 805kcal

Ingredients

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 1/2 TBSP Extra-virgin olive oil (or other oil)
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • Salt adjust to taste
  • 1/2 cup Red lentils (or pigeon peas)
  • 3 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
  • 2 TBSP Butter
  • 2 cloves Garlic minced

Coconut Lime Water

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

Instructions

  • Prep the ingredients per the instructions above.
  • Cook the jasmine rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover to keep warm.
  • Heat the oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
  • Add the ginger, one clove of minced garlic, and the seasoning blend (turmeric, coriander, and clove). Sauté for about 30 seconds until fragrant.
  • Stir in the crushed tomatoes and season with salt and pepper.
  • Add the red lentils and chicken broth. Bring to a simmer, cover with a vented lid, and cook for 15–20 minutes, stirring occasionally, until lentils are tender. Add more broth if needed.
  • While the lentils cook, prepare the naan. Heat a nonstick pan over medium heat and warm each naan on both sides, about 20 seconds per side.
  • Melt the butter and stir in the remaining minced garlic. Brush the warm naan with garlic butter and cut into wedges.
  • Stir the ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves into the cooked dal. Let simmer for another 30 seconds.
  • Squeeze the lime wedges into the coconut water and stir. Add ice if desired.
  • Serve the dal tadka over rice, garnished with cilantro, alongside garlic naan and coconut lime water.

Nutrition

Calories: 805kcal | Carbohydrates: 124g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 2350mg | Potassium: 1882mg | Fiber: 23g | Sugar: 21g | Vitamin A: 690IU | Vitamin C: 27mg | Calcium: 251mg | Iron: 7mg

Dal Taka

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 805 kcal

Ingredients
 
 

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 1/2 TBSP Extra-virgin olive oil (or other oil)
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • Salt adjust to taste
  • 1/2 cup Red lentils (or pigeon peas)
  • 3 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
  • 2 TBSP Butter
  • 2 cloves Garlic minced

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime

Instructions
 

  • Prep the ingredients per the instructions above.
  • Cook the jasmine rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover to keep warm.
  • Heat the oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
  • Add the ginger, one clove of minced garlic, and the seasoning blend (turmeric, coriander, and clove). Sauté for about 30 seconds until fragrant.
  • Stir in the crushed tomatoes and season with salt and pepper.
  • Add the red lentils and chicken broth. Bring to a simmer, cover with a vented lid, and cook for 15–20 minutes, stirring occasionally, until lentils are tender. Add more broth if needed.
  • While the lentils cook, prepare the naan. Heat a nonstick pan over medium heat and warm each naan on both sides, about 20 seconds per side.
  • Melt the butter and stir in the remaining minced garlic. Brush the warm naan with garlic butter and cut into wedges.
  • Stir the ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves into the cooked dal. Let simmer for another 30 seconds.
  • Squeeze the lime wedges into the coconut water and stir. Add ice if desired.
  • Serve the dal tadka over rice, garnished with cilantro, alongside garlic naan and coconut lime water.

Nutrition

Calories: 805kcalCarbohydrates: 124gProtein: 28gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 42mgSodium: 2350mgPotassium: 1882mgFiber: 23gSugar: 21gVitamin A: 690IUVitamin C: 27mgCalcium: 251mgIron: 7mg
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