Main Course
🌍 Public
Dal (Lentil Curry, Dal Tadka)
by @NomNomCreamy yellow lentil curry with tempered spices (tadka) — a staple of Indian cuisine.
Source / link: Indische Küche
Ingredients
Amounts adjust automatically.
| 300 g | Yellow lentils (Toor Dal or Moong Dal) |
| 1 Stück | Onion |
| 3 Stück | Garlic cloves |
| 1 Stück (2 cm) | Ginger |
| 1 TL | Turmeric |
| 1 TL | Cumin seeds (whole) |
| 1/2 TL | Mustard seeds (optional) |
| 1 Stück | Dried chili |
| 2 EL | Ghee or oil |
| 1 Bund | Fresh cilantro |
| 1/2 Stück | Lemon (juice) |
| 1 TL | Salt |
Preparation
Step by step through the recipe
- 1 Rinse the 300 g yellow lentils (toor dal or moong dal) thoroughly and cook them until soft with about 1 l water, 1 TL turmeric and 1 TL salt (about 30–35 minutes).
- 2 Finely chop 1 onion, 3 Stück garlic cloves and 1 piece ginger (2 cm).
- 3 Heat 2 EL ghee or oil in a small pot: fry 1 TL cumin, 1/2 TL mustard seeds and 1 Stück dried chili in it (tadka) until fragrant.
- 4 Add the chopped 1 onion, 3 Stück garlic cloves and 1 piece ginger (2 cm) and fry until golden brown.
- 5 Add the tadka to the cooked 300 g lentils and stir well.
- 6 Simmer for another 5 minutes, then season to taste with 1 TL salt and the juice of 1/2 Stück lemon.
- 7 Sprinkle with 1 bunch fresh cilantro and serve with rice.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only lentils + spices (ghee can be replaced with oil). Serve with rice.
Nutrition
estimated per serving- Calories
- 511 kcal
- Protein
- 26 g
- Fat
- 14 g
- Carbs
- 85 g
– = ingredient not in nutrition database (estimate incomplete)
