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Dal Taka

Prep Time 1 hour 35 minutes
Cook Time 50 minutes
Servings 2
Calories 536kcal

Ingredients

Tandoori Roti

  • 1/2 cup All-purpose flour
  • 1/4 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/8 tsp Salt
  • 1 TBSP Yogurt plain
  • Water for kneading
  • 1/2 TBSP Vegetable oil
  • Butter for finishing

Rice

  • 1/2 cup Jasmine rice rinsed

Dal Tadka

  • 1/2 cup Red lentils split lentils (pigeon peas)
  • 1/2 tsp Ground turmeric
  • 3/4 tsp Salt adjust to taste
  • 1 ¾ cups Water divided
  • 3/4 TBSP Ghee (or oil)
  • 1/2 tsp Cumin seeds
  • 1/2 TBSP Coriander seeds crushed
  • 1 Whole cloves
  • 1/2 cup Red onion chopped
  • 2 cloves Garlic divided
  • 1/2 inch Fresh ginger
  • 1/2 Green chilies
  • 1 Tomato chopped
  • 1/4 tsp Ground cumin
  • 1/8 tsp Garam masala
  • 1/8 tsp Chili powder
  • 1 TBSP Fresh cilantro chopped
  • 1/2 tsp Dried fenugreek leaves

Tempering/Tadka

  • 1 tsp Ghee
  • 1 clove Garlic chopped
  • 2 Dried chili pepper optional
  • 1/8 tsp Chili powder optional

Coconut Lime Water

  • 24 oz Coconut water cold
  • 1 Lime cut into wedges
US Customary - Metric

Instructions

  • Prep all ingredients as listed above.
  • Make the tandoori roti dough: In a bowl, mix flour, sugar, baking powder, baking soda, and salt. Add yogurt and begin kneading. Add water as needed and knead for 5 minutes. Add oil and knead until the dough is soft and smooth. Cover and rest for 1 hour.
  • Cook the rice according to the instructions on the package. Once cooked, fluff with a fork and season with salt and pepper. Cover with a lid.
  • Cook the lentils: In a pot, add lentils, turmeric, salt, and water. Bring to a boil, then lower heat and cover. Simmer until tender. Remove from heat.
  • In a heavy-bottomed pan, heat ghee on medium heat. Add cumin seeds, crushed coriander seeds, and cloves. Sauté until fragrant.
  • Add the chopped onions, garlic, ginger, and green chili. Cook for 3–4 minutes until soft and lightly browned.
  • Add chopped tomatoes and a pinch of salt. Mix well, cover, and cook for 7–8 minutes until the tomatoes are very soft.
  • Add ground cumin, garam masala, chili powder, cilantro, and fenugreek leaves. Stir for 30 seconds.
  • Add the cooked lentils. Mix and simmer for 3–4 minutes. Add water if needed. Remove the whole cloves.
  • Make the tempering/tadka: In a small pan, heat ghee. Add chopped garlic and dried chilies. Cook for 1 minute until the garlic is golden. Add chili powder and remove from heat.
  • Pour the tempering over the dal and mix well.
  • Cook the tandoori roti: After the dough has rested, knead again. Divide into equal balls, dust with flour, and roll into thick rounds. Sprinkle a few drops of water on the surface.
  • Heat a skillet over medium heat. Place the roti water-side down. Cook for 1 minute until it starts to puff and the base browns. Flip and cook the other side.
  • Brush hot roti with butter.
  • Mix coconut water with lime wedges.
  • Serve the dal tadka garnished with fresh cilantro, alongside rice, tandoori roti, and coconut lime water.

Nutrition

Calories: 536kcal | Carbohydrates: 98g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 1567mg | Potassium: 1424mg | Fiber: 12g | Sugar: 15g | Vitamin A: 771IU | Vitamin C: 33mg | Calcium: 218mg | Iron: 5mg