Masoor Dal Tadka

Method

1. Wash the lentils well.
2. Put the cumin in a pot with 2 tbsp oil and, when it starts to toast, add the diced onion and sauté it.
3. Add the garlic and a little grated ginger, salt, ground coriander, chilli and turmeric.
4. Add the diced tomatoes and let them cook.
5. Add the lentils and mix them well with everything.
6. Add plenty of water (about 1 l) and let them boil until soft.
7. Mash them lightly and turn off the heat.
8. Make the tadka in a frying pan: heat the oil, add the cumin until it changes colour, then add the asafoetida.
9. Pour the tadka over the lentils with the heat off (otherwise it spits)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 170 g	100 g	% IR*	Share
Energy	335 kcal	197 kcal	17 %
Fat	15 g	8.8 g	21 %
of which saturates	2.1 g	1.2 g	11 %
Carbohydrate	37 g	22 g	14 %
of which sugars	4.4 g	2.6 g	5 %
Fibre	7.4 g	4.4 g	—
Protein	13 g	7.6 g	26 %
Salt	0 g	0 g	0 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos