Indian·Medium
Dal Tadka with Basmati Rice
A indian curry with rich, aromatic spices. Perfect for a satisfying lunch.
10 min prep
25 min cook
4 servings
35 min total
Love this recipe? Try it in MittenUp
Save recipes, plan your meals, and cook with step-by-step guidance
Ingredients
- toor dal (split pigeon peas)1 cup
- water3 cup
- turmeric powder0.5 tsp
- salt1 tsp
- basmati rice1.5 cup
- ghee2 tbsp
- cumin seeds1 tsp
- garlic4 cloves
- dried red chilies2
- asafoetida (hing)(optional)1 pinch
- fresh cilantro2 tbsp
Instructions
1
Rinse the lentils until water runs clear. Add to a pot with water, turmeric, and salt. Bring to a boil.
2
Reduce heat and simmer until lentils are soft and creamy, stirring occasionally.
20 min
3
Meanwhile, cook the basmati rice according to package directions.
4
For the tadka, heat ghee in a small skillet. Add cumin seeds and let them sizzle.
5
Add the garlic, dried red chilies, and asafoetida. Fry until garlic is golden.
1 min
6
Pour the tadka over the cooked dal. Garnish with cilantro and serve with rice.
Your personal cookbook awaits
Save your favorites, plan meals for the week, and cook with confidence using step-by-step guidance.
Download MittenUp for iOS