Indian · dinner

Dal Tadka with Brown Rice

Name: Dal Tadka with Brown Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Toor dal (pigeon peas), dry, 3/4 cup; Red lentils, dry, 1/4 cup; Onion, chopped, 1 medium; Tomatoes, chopped, 2 medium; Garlic, 4 cloves; Fresh ginger, grated, 1 inch; Green chilies, slit, 2; Ghee, 1 tbsp; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Lemon juice, 1 tbsp; Fresh cilantro, 1/4 cup; Cooked brown rice, 2 cups; Salt, to taste; Red chili powder, 1/2 tsp

Yellow lentils simmered soft and finished with a sizzling cumin, garlic and chili tempering.

50 min4 servings

36415g65g6g

A restaurant-style dal made at home with far less ghee. The tempering at the end carries most of the flavor.

Ingredients

Toor dal (pigeon peas), dry3/4 cup
Red lentils, dry1/4 cup
Onion, chopped1 medium
Tomatoes, chopped2 medium
Garlic4 cloves
Fresh ginger, grated1 inch
Green chilies, slit2
Ghee1 tbsp
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Lemon juice1 tbsp
Fresh cilantro1/4 cup
Cooked brown rice2 cups
Saltto taste
Red chili powder1/2 tsp

Steps

Rinse the toor dal and red lentils and pressure cook them with turmeric, half the onion, one tomato, ginger and about 3 cups of water until completely soft, around 20 minutes.
Whisk the dal until smooth and thin it with hot water if it feels thick. Season with salt.
Heat the ghee in a small pan. Add cumin seeds and let them crackle, then add sliced garlic and green chilies until the garlic turns golden.
Add the remaining onion and cook until soft, then stir in the second tomato and chili powder and cook until the tomato breaks down.
Pour the tempering over the dal, simmer for 3 minutes, and finish with lemon juice and cilantro.
Serve over brown rice.

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Adapted from Hebbar's Kitchen