50m$3.97Dal Tadka
Soft red lentils simmered with turmeric, yellow onion, and tomato, finished with sizzling cumin-garlic ghee, crushed red pepper flakes, and fresh cilantro.
Shopping options
Ghee
3 Tablespoon
Simple Truth Organic® Grass Fed Ghee Clarified Butter Spread
11%
Crushed red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Ground turmeric
0.5 Teaspoon
Kroger® Ground Turmeric Shaker
2%
Dried red lentils (masoor dal)
1 Cup
Kroger® Red Lentils
31%
Ground cumin
1 Teaspoon
McCormick Ground Cumin
5%
Garlic, thinly sliced
4 Each
Kroger® Peeled Garlic
7%
Fine salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Tomato, finely diced
1 Cup
Fresh Roma Tomato
83%
Yellow onion, finely diced
1 Cup
Jumbo Yellow Onions
71%
Fresh cilantro, chopped
0.25 Cup
Cilantro
25%
Water
3.5 Cup
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Water-3.5 cups
- Dried red lentils (masoor dal)-1 cup
- Yellow onion-1 cup
- Tomato-1 cup
- Fresh cilantro-0.25 cups
- Ghee-3 tablespoons
- Ground cumin-1 teaspoon
- Garlic cloves-4 each
- Fine salt-0.75 teaspoons
- Ground turmeric-0.5 teaspoons
- Crushed red pepper flakes-0.25 teaspoons
Wash your hands with soap and water. Rinse the tomato and cilantro under running water, remove any damaged areas, and dry. Peel and finely dice the onion, dice the tomato, peel and thinly slice the garlic, and chop the cilantro. Pick through the lentils for debris, then rinse them in a fine-mesh strainer until the water runs mostly clear.
Place the lentils, 3 cups water, and turmeric in the saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until the lentils are very soft and beginning to break down. Reduce the heat if the lentils foam toward the rim.
Reduce the heat if the lentils foam toward the rim to prevent boil-over.
Meanwhile, heat 1 tablespoon ghee in the skillet over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until softened and lightly golden at the edges. Add the tomato and salt. Cook for 5–7 minutes, stirring and pressing the tomato with the spoon, until it collapses into a thick, softened mixture.
Stir the onion-tomato mixture and the remaining 1/2 cup water into the softened lentils. Simmer uncovered for 5 minutes, stirring frequently. Press some lentils against the side of the saucepan to create a creamy, spoonable texture. Keep warm over very low heat while you prepare the tempering.
Scrape any remaining vegetable mixture from the skillet into the lentils, then wipe the skillet clean and dry. Add the remaining 2 tablespoons ghee and the sliced garlic. Set over medium-low heat and cook for 2–4 minutes, stirring frequently, until the garlic is lightly golden, not brown.
Make sure the skillet is clean and dry before adding the ghee to reduce splattering.
Reduce the skillet heat to low. Add the ground cumin and crushed red pepper flakes and stir for 10–15 seconds, just until fragrant and sizzling. Immediately remove from the heat so the ground spices do not scorch.
Carefully pour all the hot tempering over the lentils; it may sputter. Gently stir to distribute the garlic and spices while leaving a little fragrant ghee on the surface. Remove the saucepan from the heat, stir in the full 1/4 cup cilantro, and divide the dal among four servings.
Pour the hot tempering carefully and away from your face; it may sputter.
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