Red Lentil Tarka Dahl

Name: Red Lentil Tarka Dahl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 to 4 servings
Cuisine: Indian
Ingredients: 2 cups red lentils, rinsed well; 4.5 cups water; 1 heaping tsp ground turmeric; 1 tsp kosher salt; 1 tbsp avocado oil; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp black mustard seeds; 1 small red onion, diced; 2 garlic cloves, thinly sliced; 2 tbsp finely chopped fresh ginger; 1 tbsp finely chopped fresh cilantro stems; 1 large tomato, roughly chopped; 1 tsp kosher salt; Fresh cilantro leaves; 1 lime, cut into wedges

A comforting red lentil dahl finished with a tarka of fried coriander, cumin, fennel, and mustard seeds with onion, garlic, ginger, and tomato, delivering anti-inflammatory spices and plant protein.

From The Young Forever Cookbook

Prep: 15 min
Cook: 35 min
Total: 50 min
Yield: 2 to 4 servings
Category: Main Course
Cuisine: Indian

Nutrition (estimated)

per 1 bowl

Calories: 400 kcal
Protein: 22 g
Fat: 6 g
Carbs: 64 g
Fiber: 12 g
Sugar: 4 g
Sodium: 780 mg

Ingredients

2 cups red lentils, rinsed well
4.5 cups water
1 heaping tsp ground turmeric
1 tsp kosher salt
1 tbsp avocado oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
1 small red onion, diced
2 garlic cloves, thinly sliced
2 tbsp finely chopped fresh ginger
1 tbsp finely chopped fresh cilantro stems
1 large tomato, roughly chopped
1 tsp kosher salt
Fresh cilantro leaves
1 lime, cut into wedges

Red Lentils Turmeric Cumin Fennel Seeds Ginger

Instructions

Cover lentils with water in a pot, add turmeric and salt, and bring to a boil. Simmer, stirring occasionally, 15–20 min until lentils break down into a soft, soupy consistency. Add water as needed.
Tarka: Heat avocado oil in a nonstick pan over medium. Toast coriander, cumin, fennel, and mustard seeds about 2 min until fragrant. Add onion, garlic, ginger, and cilantro; cook about 8 min until soft. Stir in tomato and cook 5 min more. Season with salt.
Stir tarka into the lentils. Divide among bowls and top with cilantro and a lime wedge.