Harvest Gold Lentils from Timeless Natural Food turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice. A quick, vegetarian, weeknight meal.
Dal Tadka (Yellow Lentils with Spiced Ghee)
serves 4–6; adapted from Julie Sahni, Classic Indian Cooking
Ingredients
- 8 ounces yellow lentils (about 1¼ cups), rinsed and soaked Timeless Natural Food
- 1 yellow onion, diced
- 1 tablespoon ghee or oil (avocado, olive)
- 2 cloves garlic, minced and mashed
- 1-inch piece fresh ginger, peeled, and minced or grated
- ¼ teaspoon ground turmeric
- 4–6 smallish tomatoes, diced or one 14.5 ounce can, drained
- 4 cups water
- 1 teaspoon salt
Tadka
- 2 tablespoons ghee or oil (avocado, olive)
- 1 teaspoon mustard seeds
- 1-inch piece fresh ginger, peeled, and minced or grated
- ½ teaspoon dried red chile flake
- ½ teaspoon ground cumin
Instructions
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Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
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Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.
Tadka
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Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chile flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.
