Tadka dhal
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Easy - April 2016
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Serves 4 -
Hands-on time 25 min, simmering time 35-40 min
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.
Nutrition: per serving
- Calories
- 310kcals
- Fat
- 5.1g (0.7g saturated)
- Protein
- 17.7g
- Carbohydrates
- 44.7g (3.7g sugars)
- Fibre
- 7.7g
- Salt
- 2g
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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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