Bring 4 cups of water and 1 cup of red lentils to a boil in a medium pot, uncovered. Add ginger and turmeric and reduce to medium. Cook for another five minutes then turn off the heat. Add salt and break up the lentils by rolling a whisk or mathani between the hands.
Heat oil/ghee in another small pan. When hot, add cumin seeds, followed by onion. Once soft, add tomatoes and cilantro. Cook for a few more minutes.
When you're ready to eat, gently add tarka to dal and serve immediately (with optional extra cilantro garnish).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 411.9mg||11 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 12.4g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 140
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