Red Lentil Dal Tadka
What is Dal Tadka?
Dal Tadka is a Northern Indian style lentil dish that’s know for being hearty and comforting. Dal is the Hindi word for “lentil”, while Tadka is the Hindi word for “tempering.” It’s traditionally made with two different types of lentils, both are varieties of yellow lentils. Toor Dal and Arhar dal are the most common lentils found in the kitchen and pantry, which is why they ended up being the star lentils of this recipe!
It’s distinctive tastes comes from the ‘tempering’ of the lentils in ghee and various spices such as turmeric, ginger, garlic, and chili. In my opinion, the best way to serve this incredible Dal Tadka is over some fragrant cumin rice with some hot naan on the side.
Price Breakdown!
One of the best things about this dish is just how cheap it is to make. Lentils are packed with nutrition and fiber, and also happen to be some of the cheapest things you can buy! Pair that with rice, coconut milk, and some spices and you’re got the perfect healthy, big, small budget meal!
Keep in mind that all of the prices given are based on my local grocery store, and it can differ depending on where you live. It also omits the cost of garlic chili oil(which I made) or the naan (optional). As you can tell, this recipe is well worth it for how much it feeds you!
1 Cup Red Lentils: $0.90
6 Cups Water: $0.00
1 Yellow Onion: ~$1.05
6 Cloves Garlic: $0.40
1 Large Tomato: $0.50
All Spices: ~$1.00
1 Can Coconut Milk: $3.20
2 Cups Rice: $1.30
Total Cost: $8.35
Cost per Serving(4): $2.09
Red Lentil Dal Tadka
Simone Peironnet | 7/26/2021
- prep time: 60 minutes
- cook time: 75 minutes
- total time: 2.25 hours
Servings: 4
Ingredients - Dal Tadka:
- 1 Cup Red Lentils
- 5.5 Cups Water
- 2 Tbsp Cannola Oil
- 1 Yellow Onion
6 Cloves Garlic
1 Large Tomato OR 6 Cherry Tomatoes
1/2 Inch Ginger
- 3 Tbsp Ground Tumeric
- 1 Tbsp Chipotle Chili Powder
- 1 Tbsp Corinader Powder
- 1 Tbsp Garlic Powder
- 2 tsp Ginger Powder
- 1 tsp Ground Cumin
- 1 Tbsp Red Chili Flakes
- 1 Can Coconut Milk
- Salt & Pep
Ingredients - Cumin Rice:
1 Tbsp Ghee OR Refined Coconut Oil
1 Cinnamon Stick
1 Whole Clove
1 Tsp Ground Cumin
1 Large Bayleaf or 2 Small Bayleaves
1 Cup Jasmine/Short Grain Rice
2 Cup Water
Salt
Serve With:
- Naan (recipe)
- Garlic Chili Oil
- Cilantro
Instructions: Dal Tadka
- Place lentils in a bowl and soak in 2 cups of water for 1 hour. Drain completely.
- Add drained lentils to a medium pot along with 3 cups of water. Bring to a boil and then simmer for 45 minutes.
- While the lentils are simmering, peel & dice your onions, garlic, and ginger. Dice your tomatoes. In a medium saucepan, add your cannola oil over a medium heat. When your oil is up to temp, add your onions and sprinkle with salt to draw out moisture. Keep moving to prevent burning and caramlize for 15-20 minutes.
- Add your garlic, ginger, and tomatoes to your caramalized onions and saute for 10 minuyes, until soft.
- Add your cooked lentils, spices, and 1/2 cup water to your saucepan. Lightly stir to combine and set your flame to low for 15 minutes. Begin cooking your rice.
- Add your entire can of coconut milk to your lentil mixture and cook for another 15 minutes. Taste it and season to taste.
- Serve hot over your cumin rice. Top with garlic chili oil, cilantro, and naan. Enjoy!
Instructions: Cumin Rice
- In a mesh sieve, rinse your rice under a cold tap to remove the excess starch. Once the water is running clear instead of cloudy, set aside.
- In a small pot, add your ghee or coconut oil over a medium heat. Once oil is up to temp, add your cinnamon stick, clove, and bayleaf and keep it moving for about 30 seconds. Add in your ground cumin for about another 15 seconds.
- Add your rice and toss to coat with your flavoured base, then let saute for 1-2 minutes. Add water and a healthy pinch of salt. Bring to a boil.
- Once boiling, lower the heat and allow to simmer, covered, for 10-15 minutes, until fully cooked. Fluff before serving.
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