Name: Indian dal tadka (tempered yellow lentils)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 250 g yellow split peas / toor dal (rinsed); 1 tsp curcuma; 1 tsp sel; 1000 ml eau; 2 tbsp ghee or neutral oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch asafoetida (hing); 2 pc dried red chilies (whole); 4 clove garlic (minced); 1 tbsp ginger (minced); 1 medium tomato (chopped); 0.5 tsp garam masala; 2 tbsp fresh cilantro (chopped, to serve); 1 tbsp lemon juice (to serve); 150 g steamed basmati rice (to serve)

Recettes
Indian dal tadka (tempered yellow lentils)
VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK

Punjabi yellow dal with a sizzling tadka of cumin, mustard seeds, chilies, and garlic in ghee. Comfort food + plant-protein powerhouse — 18 g protein per portion.

kilocalories

380

P

18g

C

58g

F

9g

⏱ 45 min✂ 10 préparation👤 4 pers.🧊 4frigo

Ingrédients

250 g yellow split peas / toor dal (rinsed)
1 tsp curcuma
1 tsp sel
1000 ml eau
2 tbsp ghee or neutral oil
1 tsp cumin seeds
0.5 tsp mustard seeds
1 pinch asafoetida (hing)

Étapes

Simmer toor dal + turmeric + salt + water 30 min until soft; mash lightly.
In a small pan, heat ghee; bloom cumin + mustard seeds 30 sec.
Add asafoetida + chilies + garlic + ginger; sizzle 1 min.
Stir in tomato; cook 3 min until soft.
Pour the tadka over the dal; stir; finish with garam masala.
Top with cilantro + lemon; serve with rice.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
22 %

2 pc dried red chilies (whole)

4 clove garlic (minced)

1 tbsp ginger (minced)

1 medium tomato (chopped)

0.5 tsp garam masala

2 tbsp fresh cilantro (chopped, to serve)

1 tbsp lemon juice (to serve)

150 g steamed basmati rice (to serve)

Calcium

6 %

B12

0 %

Oméga-3

18 %

Zinc

31 %

Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Traduction en cours — version anglaise affichée.

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