Yellow lentils finished with a sizzling spice temper.
Creamy yellow lentils topped with a fragrant tadka of cumin, garlic, and dried chilies in ghee.
Serves 4
Boil lentils with turmeric and salt until soft, about 25 min.
Heat ghee, add cumin and chilies until they splutter.
Pour sizzling tadka over dal. Serve with rice or roti.
Use a pressure cooker to speed up lentil cooking.
Add chopped tomatoes for a tangier dal.
Store in fridge up to 4 days.
Per serving (300g) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes