Dal Taka
Servings 2
Calories 885kcal
Ingredients
Rice
- ½ cup Jasmine rice rinsed
Dal Tadka
- ¾ TBSP Extra-virgin olive oil (or oil)
- ½ cup Red onion chopped
- 2 cloves Garlic divided
- ½ inch Fresh ginger
- 1 cup Crushed tomatoes
- ¾ tsp Salt adjust to taste
- ½ cup Red lentils (pigeon peas)
- 2 cups Chicken broth
- 1 TBSP Fresh cilantro chopped
Seasoning
- ½ tsp Ground turmeric
- ½ TBSP Coriander seeds crushed
- 1 Ground cloves
- ¼ tsp Ground cumin
- ⅛ tsp Garam masala
- ⅛ tsp Chili powder
- 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 rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.
- Heat the oil in a pot over medium heat. Saute the onion until translucent. Add the ginger/garlic and seasoning blend, saute about 30 seconds until fragrant.
- Add the crushed tomato and season with salt and pepper. Stir in the lentils and broth.
- Bring to a simmer with a vented lid, stirring occasionally until the lentils are tender, about 15 - 20 minutes. Add extra broth if needed.
- Heat a nonstick pan over medium heat. Warm naan on both sides about 20 seconds per side. Spread with garlic butter. Cut into wedges.
- Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.
- Add the lime to the coconut water.
- Serve the dal tadka garnished with cilantro with rice, naan, and two 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