Dal Tadka
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free
280 cal
14g protein
38g carbs
8g fat
per serving · estimated
Ingredients
- 1/2 cup toor dal (split pigeon peas)
- 1 roma tomato
- 1 medium yellow onion
- 1/4 tsp ground turmeric
- 1/4 tsp cumin seeds
- 1 dried red chilies
- 2 cloves garlic
- 1/4 tsp kashmiri chili powder
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Rinse dal and simmer with turmeric, chopped tomato and 4 cups water 25-30 minutes until soft, then whisk to a loose puree and salt.
- For the tadka, heat oil over medium, add cumin seeds and dried chilies until fragrant.
- Add sliced garlic and chopped onion, cook 4 minutes until golden.
- Turn off heat, stir in chili powder for a few seconds so it blooms without burning.
- Pour the sizzling tempering over the dal and stir through; simmer 2 minutes to combine.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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