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Yellow Dal Tadka

An Indian staple

This home made yellow dal tadka is super easy to make. If I’m being honest I’ve never made dal before. I’ve always eaten dal but never cooked it myself. While I was doing my Indian food challenge I realized that dal on it’s own is really low in fat. It’s only when people load it up on the butter and ghee does it get way too high in calories and fat. So it seemed obvious to me that this was the perfect home cooked meal you could eat and not worry about putting on weight. Dal and rice is a staple in most Indian houses. So today let me show you how I make mine.

Yellow Dal TadkaNutrition Info (Per serving)

  • Calories: 135
  • Carbs: 19g
  • Fat: 4g
  • Protein: 7g
  • Fiber: 0g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Yellow Dal Tadka
Yellow Dal Tadka
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An Indian lentil stew
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Yellow Dal Tadka
Yellow Dal Tadka
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An Indian lentil stew
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
  • 100 grams Yellow Moong Dal
  • 200 grams Tomato You can use more or less depending on your preference
  • 1 Tbsp Ghee Buy Online
  • 10 grams Ginger
  • 10 grams garlic
  • 10 Curry Leaves Buy Online
  • 1/2 Tsp turmeric powder Buy Online
  • 1 Tsp Salt
  • 500 ml Water
  • a pinch of hing/asafoetida Buy Online
  • Coriander for Garnish
  • 1 Green Chilli
  • 1/4 Tsp Cumin Seeds Buy Online
  • 1/4 Tsp Mustard Seeds Buy Online
Servings: servings
Units:
Instructions
  1. Wash the dal thoroughly under some running water in a colander and then add it to a pressure cooker.
  2. Roughly chop the tomatoes and add them to the pressure cooker along with the salt, turmeric powder and water. Pressure cook for about 15 minutes on a medium heat or till the whistle bowls twice.
  3. If you don't have a pressure cooker you can also just boil everything in a pot if you don't have a pressure cooker. You will need to boil it till the lentils (dal) softens. For a silky smooth texture just run the dal through a sieve.
  4. In a small kadai or saucepan heat up the ghee and then add the cumin seeds, mustard seeds, ginger, garlic, green chilli, curry leaves and hing. Once the mustard seeds start popping and the curry leaves crisp up and the garlic is just turning brown pour it out into the dal and mix well.
  5. Finish with fresh coriander and one final good mix. Serve with rice or eat with a spoon.

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3 Comments

  • Reply
    Claudia
    August 8, 2019 at 4:47 am

    Hi Sahil, I believe the ghee should be 100 grams, not 100 tbsp. 😉 Also, I believe the fibre content should not be zero, as dal has a lot of fibre. 🙂 I’m making this recipe tonight for dinner. I’m sure it will taste awesome!

    • mm
      Reply
      Sahil Makhija
      August 9, 2019 at 3:06 am

      hey Cluadio thanks for pointing that out yes I’ve fixed it now. I just used MFP to calculate it so maybe there is an error in one of the entries. I will look into that and fix it as well.

  • Reply
    Claudia
    August 8, 2019 at 8:43 am

    After making it, I believe the ghee should be 1 tbsp, not 100g! At least, that’s what I used, as well as 1 tbsp coconut oil. I also used sprouted mung beans and cayenne powder instead of green chili, and cooked it on the stove top for over an hour. It was delicious! It’s a keeper! 🙂

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