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
vegangluten-free
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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.
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