veganvegetariangluten-freehigh-protein
Dal Tadka (Yellow Lentil Curry)
⏱️ Prep: 10m🔥 Cook: 30m📊 Total: 40m🎯 Difficulty: easy⭐ 4.7 (8920 ratings)
💰 Budget Friendly🎯 P:E Score: 5.6
10g50g100g
Servings:
1
- Yellow lentils (toor dal)62.5 g
- Onion0.3 medium
- Tomatoes0.5 medium
- Garlic cloves1 cloves
- Ginger0.3 tsp
- Cumin seeds0.3 tsp
- Mustard seeds0.1 tsp
- Dried red chilies0.5 pieces
- Turmeric0.1 tsp
- Garam masala0.3 tsp
- Ghee or vegetable oil0.8 tbsp
- Fresh cilantro0.8 tbsp
- Lemon juice0.3 tbsp
💡 Chef Tips
- • The tadka (tempering) poured over the dal at the end is what transforms it from plain lentils to a flavour-packed dish.
- • A pressure cooker reduces lentil cooking time to 8 minutes.
- • Squeeze lemon juice just before serving — it brightens all the flavours.
You might also like
⭐ Featured💰💪
Spicy Thai Basil Chicken (Pad Krapow Gai)
An authentic Thai street food classic — minced chicken stir-fried with fresh Thai basil, bird's eye chilies, and oyster sauce. Served over jasmine rice with a fried egg.
⏱️ 25m🔥 38g protein⭐ 4.9
high-proteindairy-free
P:E 7.3💰 Budget
💪🍳
Creamy Tuscan Salmon
Pan-seared salmon fillets in a rich, creamy sun-dried tomato and spinach sauce. Restaurant-quality dinner ready in under 30 minutes.
⏱️ 25m🔥 42g protein⭐ 4.7
gluten-freehigh-proteinketo
P:E 7.2💪 30g+
💪
Greek Salad with Grilled Chicken
A vibrant, refreshing Mediterranean salad with crisp vegetables, Kalamata olives, creamy feta, and juicy grilled chicken. Light, healthy, and incredibly satisfying.
⏱️ 30m🔥 38g protein⭐ 4.5
gluten-freehigh-protein
P:E 9💪 30g+