Dal Tadka (Yellow Lentils with Spiced Ghee)

by Oct 14, 2023

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 swap out 1 cup for coconut milk for a treat!
  • 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

  1. Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.

  2. Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and turmeric, cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water (or some coconut milk), and salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.

Tadka

  1. 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.

 

 

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