Tarka Dal With Tomato and Spices
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.9
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 596.5 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 9.4 g
- Protein: 10.3 g
View full nutritional breakdown of Tarka Dal With Tomato and Spices calories by ingredient
Introduction
Lentil curry seasoned with a burst of flavor from seeds and spices quickly fried in hot oil Lentil curry seasoned with a burst of flavor from seeds and spices quickly fried in hot oilNumber of Servings: 4
Ingredients
Dal:
1 cup dried toor dal, channa dal, or red lentils
2 cups water
1 teaspoon olive oil
3 fresh red or green chilies, seeded and chopped
1/2 teaspoon turmeric
1 medium tomato, seeded and chopped
1 teaspoon sea salt
Tarka (tempering):
1 tablespoon ghee or olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon urad dal, rinsed
4 whole dried red chilies
1 small onion, roughly chopped
1-inch piece fresh ginger, minced or grated
1 clove garlic, minced or crushed
handful of dried curry leaves
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 teaspoon asafoetida
juice from 1 lemon
fresh parsley or coriander for garnish, chopped
Tips
Serve hot on a bed of fresh cooked white rice and garnished with parsley or coriander.
Directions
Rinse the lentils. If using toor dal or channa dal, soak them in water for about 30 minutes then drain and use fresh water for cooking. Combine the dals or lentils with 2 cups of water, olive oil, fresh chilies and turmeric in a medium heavy-bottomed saucepan. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour or until the dals or lentils are soft and the liquid is reduced (this may take much less time than 1 hour). Near the end of the cooking time, stir in the tomato and salt. Purée the dals or lentils with a hand-blender or in a food processor or countertop blender.
To complete the dish, prepare the tarka. Heat the ghee or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds. Stir for 1 to 2 minutes or until the mustard seeds turn grey and begin to splutter and pop. Add the urad dal, dried red chilies, onion, ginger, garlic and curry leaves to the pan. Stir for 3 to 4 minutes or until the onion is softened and the urad dal turns reddish-brown. Now add the garam masala, cayenne and asafoetida, and continue to stir for another minute. To finish the dish, pour the tarka into the cooked dal, add the lemon juice, and stir.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
To complete the dish, prepare the tarka. Heat the ghee or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds. Stir for 1 to 2 minutes or until the mustard seeds turn grey and begin to splutter and pop. Add the urad dal, dried red chilies, onion, ginger, garlic and curry leaves to the pan. Stir for 3 to 4 minutes or until the onion is softened and the urad dal turns reddish-brown. Now add the garam masala, cayenne and asafoetida, and continue to stir for another minute. To finish the dish, pour the tarka into the cooked dal, add the lemon juice, and stir.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.