Tadka Dal Rice Bowl with Pickled Onions

Comforting lentil soup tempered with aromatic spices, served over fluffy basmati rice and topped with tangy pickled onions.

Ingredients

• 1 cup Lentils
• 1 cup Basmati Rice
• 4 cloves Garlic
• 1 small Yellow Onion
• 1/2 tsp Turmeric Powder
• 1/2 tsp (adjust to taste) Chili Powder
• 1 tsp Cumin Seeds
• 2 tbsp Vegetable Oil/Ghee
• To taste Salt
• 1 tbsp Lemon Juice
• 1/4 tsp Garam Masala
• 2 tbsp, chopped (for garnish) Fresh cilantro

Instructions

1. Rinse lentils and soak for at least 30 minutes (or longer for easier digestion).
2. Cook basmati rice according to package instructions.
3. Boil lentils with turmeric powder and salt until very soft, about 20-25 minutes. Mash slightly for a creamier texture.
4. While lentils are cooking, prepare the tadka: In a separate pan, heat oil/ghee over medium heat. Add cumin seeds and let them splutter.
5. Add finely chopped garlic and onions, saute until golden brown and fragrant.
6. Add chili powder and saute for another minute, being careful not to burn the spices.
7. Pour this tempering (Tadka) over the cooked lentils. Stir well.
8. Simmer for 5-7 minutes, allowing the flavors to meld. Stir in garam masala and lemon juice.
9. Serve hot over basmati rice, garnished with pickled onions (optional) and fresh cilantro.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 18 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: lunch