Vegetarian
Tadka dal with cumin rice
Tadka dal with cumin rice is a vegetarian Indian dish made with red lentils and basmati rice, for 4 people, ready in 40 minutes, easy to make, for €1.60 per serving. The key is the tadka, a sizzling butter infused with garlic, cumin, and chili, poured over the dal right before serving.
Tonight, a cozy dal with that spiced butter poured on at the last minute that fills the whole kitchen with its smell.
- Total time
- 40 min
- Difficulty
- Easy
- Cost per person
- €1.60
- Calories per person
- 520 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Tadka dal is the kind of lentil dish that simmers gently until it turns almost creamy, lifted by turmeric and mellowed by melted tomato. The cumin rice adds separate, fragrant grains, built to soak up the sauce without turning mushy. Texture is everything here, the lentils need to fully break down to get that distinctive silky result.
It's the kind of weeknight dinner you can pull together without stress, using ingredients you probably already have in your pantry. The tadka, that sizzling butter poured on at the very end, turns a simple lentil dish into something that smells amazing the moment it hits the pan. A great way to mix up vegetarian meals without losing any comfort.
The ingredients
Pantry
- red or yellow lentilsoften in the pantry 300 g
- basmati riceoften in the pantry 280 g
- turmericoften in the pantry 1 tsp
- cumin seedsoften in the pantry 2 tsp
- dried chilioften in the pantry 1
- saltoften in the pantry 1 tsp
Fruits and vegetables
- tomatoes 2
- onion 1
- garlic 4 cloves
- fresh ginger 1 piece
- fresh cilantro 4 sprigs
Dairy
- butter 40 g
Allergens Lactose
The step by step recipe
-
Rinse the lentils and cook them with the turmeric, salt, and 1 liter of water until they fall apart. 20 min
Skim off the foam that rises at the start, it can give a slightly earthy taste if left in.
-
In a pan, sauté the onion, half the garlic, grated ginger, and diced tomatoes, then stir the mixture into the lentils.
Let the tomato fully break down, it adds a touch of acidity that balances the lentils.
-
Cook the rice with a spoonful of cumin seeds, in twice its volume of salted water, covered. 12 min
Rinse the basmati rice before cooking so the grains stay nicely separate.
-
Make the tadka by melting the butter, then adding the rest of the cumin, the sliced garlic, and the chili for 1 minute. 2 min
Watch closely, the garlic can burn in seconds and turn bitter.
-
Pour the tadka over the dal, sprinkle with cilantro, and serve with the rice.
A squeeze of lemon juice at the last moment brightens up the whole dish.
Our tips to get it right
- Mash a few lentils with the back of a spoon at the end of cooking if you want an even creamier dal, no blender needed.
- Make the tadka at the very last moment, its aroma fades fast once it's poured over the warm dal.
- Keep the chili whole instead of crumbling it, it adds flavor without making the dish too spicy for everyone at the table.
The variations
- Swap the red lentils for green lentils, adding about 10 extra minutes of cooking time.
- For a dairy free version, make the tadka with coconut oil or a neutral oil instead of butter.
- For kids, skip the dried chili and serve the dal on the side of the rice, so everyone can adjust the sauce to taste.
What to serve it with
- A cold plain yogurt
- Warm naan bread
- Spiced black tea
Storage
The dal keeps for 3 days in the fridge in a sealed container, and the rice separately. Both freeze well for up to 2 months. Reheat the dal gently on the stove, adding a splash of water if it has thickened too much.
Questions about this dish
Can you use a different type of lentil instead of red lentils?
Yes, green or brown lentils work too, but they hold their shape more and need about 10 extra minutes of cooking. Red lentils stay the quickest option since they naturally break down into a soft puree.
What exactly is a tadka?
A tadka is a hot seasoning made of melted butter, garlic, cumin, and chili, poured sizzling over the dal right before serving. This final step is what gives the dish its most distinctive aroma.
Can you make the dal ahead of time?
Yes, the dal actually tastes even better made a day ahead since the flavors have time to develop. Just save the tadka for the last minute and pour it on right before serving.
Is this dish very spicy?
No, the whole dried chili adds flavor without much heat since it isn't crumbled. You can remove it before serving if you prefer a milder dish.
How long does it take to make a tadka dal with cumin rice?
Count 40 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a tadka dal with cumin rice?
About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a tadka dal with cumin rice cost?
About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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