dinner · vegetarian · gluten-free
Everyday dal with spiced ghee
Split lentils simmered soft with turmeric, then finished with a sizzling tadka of ghee, cumin, mustard seeds, garlic and chili.
- Time
- 40min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Simmer the lentils with the water, turmeric and tomato 25-30 minutes until soft. Whisk and season.
-
2
Heat the ghee, add the cumin and mustard seeds until they pop, then the garlic, chilies, asafoetida and garam masala.
-
3
Pour the sizzling tadka over the dal. Finish with lemon and cilantro and serve with rice or roti.
