Dinner · Indian · 15 min
Masoor Dal Tadka with Toasted Almonds and Basmati Rice
- Calories
- 757
- Protein
- 38g
- Carbs
- 104g
- Fat
- 24g
Ingredients
- 105 g red lentils
- 70 g spinach
- 0.25 tsp ground turmeric
- 0.5 tsp salt
- 90 g basmati rice
- 1 tbsp olive oil
- 0.5 tsp cumin seeds
- 1 each dried red chili pepper
- 42.5 g slivered almonds
- 1 tsp lemon juice
Method
- 01In a saucepan, combine rinsed red lentils with 1.5 cups of water, turmeric, and half the salt. Bring to a boil, then reduce heat to low, cover partially, and simmer for 15-20 minutes until soft and creamy.
- 02In a dry skillet over medium heat, toast slivered almonds for 2-3 minutes until golden brown and fragrant. Remove and set aside.
- 03In the same skillet, heat olive oil over medium-high heat. Add cumin seeds and dried red chili pepper; let them sizzle for 30 to 60 seconds until fragrant and seeds crackle.
- 04Stir fresh spinach into the warm cooked lentils until wilted. Pour the hot oil and spice tadka into the lentils, stirring to combine, and season with remaining salt.
- 05Spoon the cooked basmati rice into a bowl, pour the dal alongside, top with toasted almonds, and finish with a squeeze of fresh lemon juice.
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