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EasyMain coursesvegetarianCC0 1.0 Universal
Authentic Indian Dal Tadka (Creamy Yellow Lentils Tempered with Sizzling Ghee, Cumin Seeds, and Garlic)
The beloved everyday soul of Indian cooking: creamy, comforting yellow toor lentils simmered tender and finished with a dramatic tadka sizzle of ghee, blooming cumin seeds, golden garlic, and dried chilies.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
servings
4
- Yellow split pigeon peas (toor dal) or moong dal, rinsed250 g
- Water800 ml
- Ground turmeric1 tsp
- Large ripe tomato, diced1 pc
- Clarified butter (ghee) or butter3 tbsp
- Whole cumin seeds (jeera)1 tbsp
- Garlic cloves, thinly sliced5 clove
- Whole dried red Kashmiri chilies2 pc
- Fresh cilantro leaves, chopped3 tbsp
- Salt1 tsp
Preparation Steps
1
Simmer yellow lentils in water with turmeric, diced tomato, and salt for 25 minutes over medium heat until completely tender and creamy. Whisk lightly to break down lentils.
25 min timer
2
For the tadka: heat ghee in a small pan, add cumin seeds, and let crackle for 20 seconds. Add sliced garlic and dried chilies; sautƩ for 1 minute until garlic turns aromatic golden brown.
2 min timer
3
Pour the sizzling tadka directly into the pot of cooked lentils (it will sizzle loudly). Cover for 2 minutes to trap aromatics, stir gently, garnish with fresh cilantro, and serve with basmati rice or flatbread.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
15g
Carbohydrates
41g
Fat
10g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
