Yellow Dal (Tadka)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Indian · 30 min · Beans · vegetarian, gluten-free

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Ingredients

• 1/4 cup red lentils (masoor dal — they cook soft in 20 min; yellow split peas need an hour, skip them)
• 1 1/4 cups water
• 1/4 tsp turmeric
• 1 tbsp ghee or vegetable oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• 2 cloves garlic, minced
• 1/4 tbsp ginger, grated
• 1 yellow onion, diced
• 1 tomato, diced
• 1 green chili, slit
• 1/4 cup cilantro
• 1 lemon, juiced
• 1/4 tsp kosher salt
• 1 cup basmati rice, cooked

Method (tap to check — screen stays awake)

1. Rinse lentils. Simmer with water + turmeric + salt + 1 tbsp ghee 20 min until soft. Whisk briefly to thicken.
2. In a small skillet, heat remaining ghee over medium-high. Add cumin + mustard seeds; let them pop (30 sec).
3. Add garlic, ginger, onion; cook 4 min until soft. Add tomato + chili; cook 2 min.
4. Pour the tadka over the dal; stir to combine. Off heat, add lemon juice + cilantro. Serve over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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