Yellow Lentils with Spiced Ghee (Toovar Dal + Tadka)

by Apr 9, 2014


Harvest Gold Lentils from Timeless turn into a golden-yellow purée you can enjoy as a soup, use for dipping bread (or papadums), or for spooning over rice.  Spend a couple minutes chopping an onion, the garlic and grating ginger and you’re basically there in 30 minutes.  Enjoy!


Yellow Lentils with Spiced Ghee (Toovar Dal + Tadka)

Serving Size: 4 - 6


  • 1 ¼ cups gold lentils (8 oz.), rinsed and soaked
  • Base:
  • 1 yellow onion, diced
  • 1 Tbsp ghee or olive oil
  • 2 garlic cloves, finely minced
  • ¼ tsp. ground turmeric
  • 1 14.5 oz. can chopped tomatoes (or ½ box Pomi)
  • 4 cups water
  • 1 tsp. sea salt
  • Tadka:
  • 2 Tbsp. ghee or olive oil
  • 1 tsp. mustard seeds
  • ½ tsp. red chile flakes
  • 2 inches peeled & finely grated ginger
  • ½ tsp. ground cumin


  1. Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
  2. Heat 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 and simmer for 30 minutes or until lentils are tender.
  3. Make Tadka: 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 chile flakes, ginger, & cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.


Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Filter by Category:


Pin It on Pinterest