Basic Dal
A simple, everyday dal made with soft lentils and a gentle tadka. Easy to make, comforting to eat and lovely with rice or roti.
Ingredients
Daal
- 200 g Arhar dal/Toor dal/Split Pigeon peas
- 30 g Ginger
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder
- 1 Green chilli optional
- 800 ml Water
Tadka/Tempering
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida
- ¼ teaspoon Chilli powder
Instructions
- Soak the lentils overnight or for at least for 4-6 hours. After soaking, rinse the lentils in running water until the water runs clear.
- Peel and finely chop the ginger.
- Drain all of the water from the lentils and transfer them to a heavy-bottom pot. Add 800 mL of water and bring to a boil. Remove the scum and foam from the top. Reduce the heat to a simmer.
- Add the turmeric, ginger and salt. Cover and cook for 20 minutes or until the lentils are soft and mushy.
Tadka/Tempering
- Heat the oil in a small pot or pan. Add the cumin seeds, followed by asafoetida and chilli powder. The tempering process takes less than a minute, so be quick and careful not to burn the spices.
- Add the tadka to the daal, stir, and serve.
Nutrition
Calories: 185kcal (9%)Carbohydrates: 34g (11%)Protein: 12g (24%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 684mg (30%)Potassium: 51mg (1%)Fiber: 9g (38%)Sugar: 2g (2%)Vitamin A: 45IU (1%)Vitamin C: 2mg (2%)Calcium: 43mg (4%)Iron: 2mg (11%)
NOTES
The nutritional values are for guidance only, generated by the Spoonacular API.
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