Golden Yellow Daal Tadka with Steamed Basmati and Kachumber Salad

A comforting Pakistani staple featuring split yellow lentils (toor daal) simmered to a creamy consistency, finished with a fragrant 'tadka' tempering of spices in ghee. Served with fluffy basmati rice and a refreshing, finely chopped kachumber salad.

• Prep: 20 min
• Cook: 55 min
• Total: 1 hr 15 min
• Servings: 8
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Vegetarian
• Egg-Free
• Nut-Free
• High-Fiber
• Pescatarian
• High-Protein

Tags

• steam
• sauté
• comfort food
• healthy
• savory
• classic

Ingredients

• 2 cup yellow split lentil (uncooked, rinsed)
• 12 cup water
• 1 yellow onion (medium, finely chopped)
• 4 Roma tomatoes (finely chopped and medium, finely diced)
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 0.5 teaspoon turmeric powder
• 2.25 teaspoon salt
• 0.75 cup fresh cilantro (chopped)
• 4 tablespoon ghee (or unsalted butter)
• 1 tablespoon whole cumin seeds
• 1.5 red onions (small, thinly sliced and small, finely diced)
• 2 dried red chilis (whole)
• 1 pinch asafoetida
• 0.5 teaspoon red chili powder
• 2 cup basmati rice (uncooked)
• 1 cucumber (large, finely diced)
• 2 tablespoon fresh lemon juice
• 1 jar mixed Indian pickle (small)

Instructions

1. Cook the daal: Rinse the yellow split lentils thoroughly until water runs clear. In a large pot, combine the rinsed lentils with 8 cups water, the finely chopped yellow onion, finely chopped Roma tomatoes, grated fresh ginger, minced garlic, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until the lentils are very tender and have broken down into a creamy consistency. If the daal becomes too thick, add a little more hot water to reach your desired consistency. Mash any remaining whole lentils with the back of a spoon.
3. Prepare the rice: While the daal cooks, rinse the basmati rice under cold water until the water runs clear. In a separate medium pot, combine the rinsed rice, 4 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
4. Prepare the kachumber salad: In a medium bowl, combine the finely diced cucumber, finely diced Roma tomatoes, finely diced red onion, and 1/4 cup chopped fresh cilantro. Drizzle with fresh lemon juice and season with 1/4 teaspoon salt. Toss gently to combine. Refrigerate until serving.
5. Prepare the tadka: In a small frying pan, heat 4 tablespoons ghee or unsalted butter over medium heat. Add the whole cumin seeds and let them sizzle for 15-20 seconds until fragrant. Add the thinly sliced red onion and dried red chilies. Sauté for 3-5 minutes until the onion is golden brown and crispy.
6. Remove the pan from heat. Stir in the pinch of asafoetida (hing) and 1/2 teaspoon red chili powder. Be careful as the chili powder can burn quickly.
7. Pour the hot tadka immediately over the cooked daal. Stir gently to incorporate some, but leave some on top for garnish. Stir in 1/2 cup chopped fresh cilantro into the daal. Serve hot with steamed basmati rice, kachumber salad, and a side of mixed Indian pickle (achaar).

Notes

Toor daal is common, but you can also use red lentils (masoor daal) which cook faster, or a mix of lentils. If using red lentils, reduce cooking time for the daal to about 20-25 minutes.

Nutrition (per serving)

• Calories: 520
• Protein: 27.8 g
• Carbohydrates: 79.2 g
• Fat: 11.5 g
• Fiber: 19.3 g
• Sodium: 850 mg
• Saturated Fat: 5.8 g
• Sugar: 5.1 g
• Cholesterol: 15 mg