North Indian · Lunch, Dinner
Dal tadka with jeera rice
Yellow lentils simmered soft and finished with a sizzling cumin-garlic tempering, with jeera rice.
- Calories
- 675 kcal
- Protein
- 26 g
- Carbs
- 114 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 55 g Moong dal (yellow)
- 25 g Toor dal
- 65 g Basmati rice
- ¼ onion Onion
- ½ tomato Tomatoes
- 2 cloves Garlic
- 5 g Ginger
- ¾ chilli Green chillies
- ¾ tsp Turmeric
- ¾ tbsp Sunflower oil
- 1½ tsp Cumin seeds
- 6 g Coriander
- ½ tsp Salt
Method
- Cook the moong and toor dal with turmeric and 500ml water for 20 minutes until soft; whisk lightly to a coarse purée.
- Meanwhile cook the rice with half the cumin in twice its volume of water for 12 minutes; keep covered.
- Heat oil, fry the sliced garlic, ginger and remaining cumin until golden, then add onion and cook 5 minutes.
- Stir in tomato and chilli, cook 4 minutes, then pour this tempering over the dal and simmer 5 minutes with salt.
- Finish with coriander and serve with the jeera rice.
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