Main CourseDinner

Dal Tadka

Name: Dal Tadka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porties
Cuisine: indian
Ingredients: 200 g toor dal rinsed; 720 ml water; 0,5 tl turmeric powder; 1 tl salt; 2 el ghee; 0,5 tl mustard seed; 1 tl cumin seed; 0,25 tl asafoetida; 0,5 st yellow onion finely chopped; 1 el ginger grated; 2 teentje garlic minced; 1 st green chili slit lengthwise; 1 st tomato finely chopped; 1 tl coriander powder; 0,5 tl garam masala; 0,5 tl red chili powder; 2 el fresh coriander chopped

A comforting and flavorful Indian lentil dish, Dal Tadka features yellow lentils cooked until tender and then tempered with a fragrant spice mixture. It's a staple in Indian cuisine, perfect served with rice or flatbread.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 270 kcal

VegetarischGlutenvrij

Allergeneninformatie: kan melk en mosterd bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

main dal

200 gtoor dal, rinsed
720 mlwater
0,5 tlturmeric powder
1 tlsalt

tadka

2 elghee
0,5 tlmustard seed
1 tlcumin seed
0,25 tlasafoetida
0,5 styellow onion, finely chopped
1 elginger, grated
2 teentjegarlic, minced
1 stgreen chili, slit lengthwise
1 sttomato, finely chopped
1 tlcoriander powder
0,5 tlgaram masala
0,5 tlred chili powder

garnish

2 elfresh coriander, chopped

Keukengerei

small pan · spoon · knife · cutting board · pressure cooker

De bereidingswijze

Stap voor stap

1
Rinse the toor dal several times under cold water until the water runs clear.
Ongeveer 2 min
Tip van de kok: Rinsing removes any impurities and excess starch.
2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
Ongeveer 1 min
3
Cook for 3-4 whistles, then let the pressure release naturally.
Ongeveer 15 min
Tip van de kok: Alternatively, cook in a pot on the stovetop for 25-30 minutes, or until the dal is tender and mushy.
4
Once the pressure is released, open the cooker and mash the dal lightly with the back of a spoon to achieve a smooth consistency.
Ongeveer 1 min
Tip van de kok: Add a little hot water if the dal is too thick.
5
Heat the ghee in a separate small pan over medium heat for the tadka.
Ongeveer 1 min
6
Add the mustard seed and cumin seed; let them splutter.
Ongeveer 1 min
Tip van de kok: This indicates the spices are releasing their aroma.
7
Stir in the asafoetida, yellow onion, ginger, garlic, and green chili. Sauté until the onion turns translucent.
Ongeveer 5 min
8
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture.
Ongeveer 3 min
Tip van de kok: Mashing the tomatoes as they cook helps them break down faster.
9
Stir in the coriander powder, garam masala, and red chili powder. Cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the spices.
10
Pour the prepared tadka into the cooked dal and mix well.
Ongeveer 1 min
11
Garnish with fresh coriander before serving.
Ongeveer 1 min

Per portie

Voedingswaarden

74%Score

Calorieën: 270,2kcal
Eiwit: 12,4g
Koolhydraten: 38,1g
Vet: 8,5g
Vezels: 9,2g
Suiker: 4,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Dal Tadka in an airtight container in the refrigerator.

Opwarmen

Reheat on the stovetop over low heat, adding a splash of water if needed to adjust consistency.