Tarka Dal With Rice

Wholesome spiced lentils simmered with turmeric and butter, finished with a tempered garlic, chilli, and toasted cumin seed mixture.

Vegetarian Healthy Spicy Rice Lentils Budget

Estimated Nutrition

Calories

477

kcal / serving

1908 kcal total

Carbs

71g

per serving

284 g total

Fat

per serving

32 g total

Protein

26g

per serving

104 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

12.5

Butter

First half for simmering lentils

12.5

Butter

Second half for frying aromatics

GrainsCereals

200

Rice

Cooked weight per instructions

LegumesPulses

400

Red Lentils

Rinsed under cold water

NutsSeeds

tsp

Turmeric

Ground

tsp

Cumin Seeds

cloves

Garlic

Finely chopped

pinch

Salt

To taste

pinch

Pepper

To taste

Vegetables

piece

Green Chilli

Finely chopped, to taste

Method

Boil lentils in a saucepan with water covering them by 3cm, skimming any froth from the surface.

Add turmeric and half the butter then simmer for 20 minutes until softened but not dry.

Toast cumin seeds in a dry frying pan for 2 minutes until aromatic and set aside.

Melt remaining butter and fry garlic and chilli for 2 minutes until golden brown.

Return toasted cumin to the frying pan and remove from heat.

Vigorously stir the lentils to break them up, then mix in the garlic and chilli butter.

Season to taste and serve immediately with the cooked rice.