Goodfood Travels: India's Masoor Dal Tadka
with Basmati Rice & Kachumber
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: India, where red lentil dal is a sumptuous staple. It’s fragrant with butter-sizzled garam masala, cumin seeds, turmeric and ginger, plus a dollop of raita.
We will send you:
- 1 Cucumber
- 140g Cherry tomatoes
- 14g Cilantro
- 160g Basmati rice
- 1g Cumin seeds
- 30ml Ginger-garlic purée
- 200g Red lentils
- 2g Ground turmeric
- 7g Garam masala
- 60g Tzatziki or raita
- 30ml Lemon juice
Contains: Milk
You will need:
Microwave
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
2 Medium pots
Total Fat
23 g
Saturated Fat
9 g
Sodium
210 mg
Total Carb
139 g
Sugars
7 g
Protein
35 g
Fibre
24 g
Preparation
Make the dal
- Using a strainer, rinse the lentils.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic-ginger purée, ⅔ of the garam masala and ½ the turmeric. Sauté, 30 sec. to 1 min., until fragrant.
- Add the lentils, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 14 to 16 min., until the lentils have softened; season with S&P.
- If the dal seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Cook the rice
- Meanwhile, in a second medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, quarter the cucumber lengthwise; cut crosswise into ½ inch pieces.
- Quarter the tomatoes.
- Roughly chop the cilantro leaves and stems.
Make the salad & tadka
- In a medium bowl, combine the cucumber, tomatoes, ½ the cilantro, ⅔ of the lemon juice, a drizzle of oil and S&P.
- In a small bowl, microwave the cumin seeds, remaining garlic-ginger purée, turmeric and garam masala, and 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted and fragrant.
Finish & serve
- To the pot of dal, add the remaining lemon juice and cilantro; stir well.
- Divide the rice between your plates.
- Top with the dal.
- Dollop with the raita and tadka.
- Serve the salad on the side. Bon appétit!
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