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.
Edited from original post, April 9, 2014
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) or use preserved dried tomatoes
- 4 cups water or up to 50/50 water and coconut milk
- 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
Serve with naan or rice and a simple raita: stir some small diced cucumber into plain yogurt with a pinch of salt and squeeze of lemon juice.
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, ginger, and turmeric, cook a couple minutes then add tomatoes and cook a few minutes to concentrate the flavors.
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Add drained lentils, 4 cups water/coconut milk, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes, partially covered.
Tadka
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Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes until seeds begin to pop. Add ginger, chile flakes, cumin, and cook for a couple minutes. Stir into the finished dal or top individual servings.
