Dal Taka

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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 740kcal

Ingredients

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • Salt
  • 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 tsp 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. Spread with garlic and butter. Cut into wedges.
  • Stir the ground cumin, garam masala, chili powder, 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 garnished with cilantro, alongside rice, garlic naan and coconut lime water.

Nutrition

Calories: 740kcal | Carbohydrates: 124g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 2292mg | Potassium: 1880mg | Fiber: 23g | Sugar: 21g | Vitamin A: 465IU | Vitamin C: 27mg | Calcium: 249mg | Iron: 7mg

Dal Taka

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings 2
Calories 740 kcal

Ingredients
 
 

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1 cup Crushed tomatoes
  • Salt
  • 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 tsp 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. Spread with garlic and butter. Cut into wedges.
  • Stir the ground cumin, garam masala, chili powder, 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 garnished with cilantro, alongside rice, garlic naan and coconut lime water.

Nutrition

Calories: 740kcalCarbohydrates: 124gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 23mgSodium: 2292mgPotassium: 1880mgFiber: 23gSugar: 21gVitamin A: 465IUVitamin C: 27mgCalcium: 249mgIron: 7mg
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