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Indian
Dal Tadka Lunch Bowl
35 min total10 prep25 cook4 servings320 cal
VegetarianVeganClassic
Comforting yellow lentils simmered until creamy, finished with a sizzling ghee tadka of cumin, garlic, and dried chilies. Served in bowls over steamed rice with a wedge of lemon.
Ingredients
pantry
- 1 cupyellow split lentils (toor dal)
- 1 tspcumin seeds
- 0.5 tspturmeric
- 2dried red chilies
- 2 cupbasmati rice
- 1.5 tspsalt
produce
- 1onion
- 2tomato
- 4 clovesgarlic
- 3 tbspfresh cilantro
dairy
- 2 tbspghee
Steps
- Rinse lentils until water runs clear, then simmer with turmeric and salt until very soft, about 20 minutes.
- Mash lightly with a spoon for a creamy consistency and keep warm on low heat.
- Dice onion and tomato; mince garlic.
- Cook basmati rice according to package directions and fluff with a fork.
- Heat ghee in a small skillet over medium heat and add cumin seeds until fragrant.
- Add garlic and dried chilies; cook until garlic is golden but not burnt.
- Stir the onion and tomato into the lentils and simmer 5 minutes.
- Pour the hot ghee tadka over the dal and cover briefly so aromas infuse.
- Stir in half the cilantro and adjust salt.
- Serve dal over rice in bowls, topped with remaining cilantro and lemon wedges.
Tips
- Skim the lentils while simmering for a cleaner, brighter dal.
- Pour the hot tadka over the dal at the last moment so the aromatics bloom.
- Use split moong or toor dal for the silkiest texture.
- Finish with fresh cilantro and a squeeze of lemon.
