Main Course
🌍 Public
Dal (Lentil Curry, Dal Tadka)
Creamy 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
- 1Wash the lentils thoroughly and cook them soft with about 1 liter of water, turmeric, and salt (approx. 30–35 minutes).
- 2Finely chop the onion, garlic, and ginger.
- 3Heat oil/ghee in a small pot: fry the cumin, mustard seeds, and chili in it (tadka) until fragrant.
- 4Add the onion, garlic, and ginger and sauté until golden brown.
- 5Add the tadka to the cooked lentils and stir well.
- 6Let simmer for another 5 minutes, season with salt and lemon juice.
- 7Sprinkle with cilantro and serve with rice.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only lentils + spices (ghee can be replaced with oil). Perfect low-allergen for. 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)