Garlic Tadka Dal/ Lentils with Caramelized Garlic (Edit recipe)

If you are a fan of garlic, this delicious dal recipe is for you. A quick fragrant delicious and creamy dal (Lentil) tadka with caramelized garlic to go with a steaming bowl of rice or cauli rice or just as a warm bowl of soup. Lentils are rich in fiber and a great source of carbs that don't spike your blood sugar like simple carbs. They also are a source of vegan protein! We have used split pigeon peas ( toor dal) for this recipe but you can also use red lentils ( masoor dal). For a plant based recipe, substitute the ghee with avocado oil!

5 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	6 g
Carbohydrates:	40 g
Protein:	13 g
Cholesterol:	6 g
Sodium:	620 mg
Fiber:	10 g
Sugars:	1 g
Calculated per serving.

by Masala Paleo

Serves: 4

Ingredients

1 cup Split Pigeon Peas, or red lentils
0.5 whole Red Onion, chopped
4 cloves Garlic, minced or chopped
1 pieces Ginger Root, 1 inch piece , chopped or grated
1 whole Green Chilies, or serrano pepper
1 tsp Chili Powder
1 tsp Turmeric Powder
1 tsp Whole Cumin Seed
0.5 tsp Mustard Seeds, optional
2 tsp Ghee, Substitute with Oil for Plant Based/Vegan
1 tsp Salt
3 sprigs Cilantro

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instant Pot Dal

Put instant pot on saute mode and add 1 tbsp ghee/oil
Add the mustard seeds and let them splutter
Add the chopped onions and ginger and saute them till soft
Add the turmeric, the remaining chilli powder and salt. Saute for a few minutes
Wash the toor dal and pour it into the Instant pot with 3 cups of water.
Add 1/2 tsp of red chilli powder, 1/2 tsp turmeric, 1 green chilli and 1/2 tsp of turmeric
Pressure cook the dal on manual mode in the instant pot for 15 minutes and let the pressure release naturally.

Hot Tempered oil

Add the remaining ghee/oil in a small pan and heat to medium
Add in the cumin when the ghee/oil is hot and let the cumin seeds bloom
Add the dry red chilli and the chopped garlic and let them caramelize for a minute so that all the flavors are infused in the oil
Once caramelized switch off the heat and add the remaining chilli powder.
Pour the hot tempering in the pot of the cooked dal.
Garnish with cilantro.