Tadka dhal
- Published: 5 Apr 16
- Updated: 4 Mar 25
Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming vegetarian dish.
Serve as part of an Indian-inspired dinner with Chetna’s spinach and paneer curry, naan breads and mango chutney.
Ingredients
- 300g toor dhal
- 1½ tsp salt
- ½ tsp ground turmeric
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 medium onion, roughly chopped
- 1 green chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp kashmiri chilli powder (or mild chilli powder)
- Handful fresh coriander, chopped, plus extra to serve
Method
- Put the toor dhal into a large lidded saucepan, pour over 1.2 litres cold water, then add the salt and turmeric. Stir well and bring to the boil. Part-cover the pan and simmer for 30-35 minutes on a low heat until the lentils are tender.
- In another pan, heat the oil on a medium heat, then add the cumin seeds. Once they start to sizzle, add the onion, green chilli and garlic. Cook for about 5 minutes until the onion is light golden brown.
- Add the chilli powder and chopped coriander, then mix well. Add the cooked lentils and bring to the boil. Serve hot, sprinkled with chopped fresh coriander, with rice and yogurt.
- Recipe from February 2016 Issue
Nutrition
- Calories
- 310kcals
- Fat
- 5.1g (0.7g saturated)
- Protein
- 17.7g
- Carbohydrates
- 44.7g (3.7g sugars)
- Fibre
- 7.7g
- Salt
- 2g
delicious. tips
The cooled dhal will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.
Toor dhal (or split pigeon peas) is a type of lentil. Find it in Indian shops and larger supermarkets. You can use yellow split peas instead, but they may need a little more liquid and cooking time.
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