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Indian
Dal Tadka
Turmeric red lentils finished with a sizzling cumin-garlic oil poured over at the table. 315 calories of pure comfort.
332Calories
20gProtein
46.1gNet carbs
10.3gFiber
4.3gFat
Ingredients
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1½ cups (300 g) dry split red lentils, rinsed
300 g
1 onion (150 g), diced, divided
150 g
2 tomatoes (200 g), chopped
200 g
4 cloves garlic, sliced, divided
12 g
2½ tsp (10 g) grated ginger
10 g
1 tsp turmeric + 2 tsp cumin seeds + 1 tsp garam masala + ½ tsp chili flakes + 1¼ tsp salt, divided
12 g
1 Tbsp (12 g) olive oil (for the tadka)
12 g
½ lemon, juiced
15 g
cilantro, chopped
15 g
Method
- Simmer the lentils with the turmeric, half the onion, the tomato, ginger, and salt in 4 cups of water, 20–25 minutes, until they collapse into a loose porridge. Whisk to your preferred texture.
- The tadka: heat the oil in a small pan until shimmering. Add cumin seeds — they should sputter instantly — then the sliced garlic and chili flakes, 30 seconds to golden. Not brown. Golden.
- Pour the sizzling tadka over the dal at the table. The hiss is mandatory.
- Finish with lemon, cilantro, and the remaining raw onion scattered on top if you like the bite.
Nutrition facts
Per serving.
Calories332
Total fat4.3 g
Total carbohydrate56.4 g
Dietary fiber10.3 g
Net carbs46.1 g
Protein20 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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