Dal Tadka with Basmati Rice

A fragrant Indian lentil stew simmered with aromatic spices, finished with a tempering of cumin and mustard seeds, served over fluffy basmati rice.

Cuisine: Indian

Category: Indian

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 cup yellow split peas
• 1.5 cups water
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 large onion
• 2 cloves garlic
• 1-inch piece ginger

Instructions

1. Step 1: Rinse 1 cup yellow split peas under cold water, then add to a pot with 1.5 cups water; bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until soft.
2. Step 2: In a small bowl, mix 1/2 cup plain yogurt with 1/4 cup vegetable oil, 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder to form a paste.
3. Step 3: Once split peas are tender, add 1/2 cup tomato puree and 1/4 cup water to the pot, stirring to combine.
4. Step 4: Heat 1/4 cup vegetable oil in a small pan over medium heat; add 1 large onion, finely chopped, and sauté until golden (5-7 minutes).
5. Step 5: Add 2 garlic cloves, minced, and 1-inch ginger, minced, to the onion; cook for 1 minute until fragrant.
6. Step 6: Stir the yogurt paste into the split pea mixture and simmer for 5 minutes, stirring occasionally, until thickened.
7. Step 7: Serve hot over 2 cups cooked basmati rice.