Tomato Tadka Dal with Jeera Rice
Silky yellow lentils simmered with tomatoes and aromatic spices, finished with a sizzling tadka of cumin and curry leaves. Served over fragrant jeera rice for a complete, warming bowl.
- Total time
- 28 min
- Servings
- 4
- Calories
- 340
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Rinse lentils under cold water until water runs clear, ~1 minute.
Step 2
Heat 1 tbsp oil in a large pot over medium-high heat. Add onion and cook, stirring, until softened and starting to brown, ~4 minutes.
Step 3
Stir in ginger-garlic paste and cook until fragrant, 30 seconds. Add turmeric and 1 tsp jeera, stir for 15 seconds.
Step 4
Pour in canned tomatoes (with juice) and 5 cups water. Add rinsed lentils and bring to a boil, then reduce heat and simmer uncovered for 12–14 minutes until lentils are completely soft and creamy.
Step 5
While dal simmers, boil rice in salted water with 0.5 tsp cumin seeds for 10 minutes until tender. Drain and fluff with a fork.
Step 6
Season dal with salt and pepper to taste. Heat 1 tbsp oil in a small skillet over high heat until it shimmers. Add curry leaves and remaining 0.5 tsp jeera, remove from heat immediately when seeds crackle, ~10 seconds.
Step 7
Pour sizzling tadka into the dal and stir gently. Serve in bowls alongside jeera rice.
Tools you’ll need
- large pot with lid
- small skillet
- wooden spoon
- measuring cups and spoons
- fine-mesh strainer
- fork
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