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Teen Daal Tadka (2 Lentil Curry). A quick lentil curry, serve hot topped with fresh cilantro, garam masala, lime juice and serve with fresh dinner rolls! Jump to Recipe
Another quick lentil curry for lunch or dinner. To make thick lentil soups using this recipe or any of the other Daal Series lentil curries recipe, add some veggies like carrots, celery and potatoes and cook with the lentils until well done. Coarsely blend and serve hot topped with fresh cilantro, garam masala, lime juice and serve with fresh dinner rolls!
A Note about spices used for tempering. The same Daal can pick up a completely different taste with different spices. Here are some combinations I use, Fennel (Saunf) and Nigella (kalonji)seeds compliment each other, or a combination of mustard and cumin seeds, or mustard and coriander seeds, or cumin and carom(Ajwain) seeds, or add a bay leaf and/or add a clove(Laung) or 2, or some dried fenugreek(methi) leaves, garam masala or fresh coconut, and so on 🙂
Every meal at our house always has some form of lentil or beans curry as a side.
Thats the wonderful thing about Indian cuisine. All meals are well balanced. Lentils or Beans, a few vegetable preparations , fresh salad, pickles and whole wheat/grain flat bread(Roti/Chapati). Proteins, carbs, and lots of vitamins and minerals!. who needs the meat!
Teen Daal Tadka (3 lentil curry)
Teen Daal Tadka (2 Lentil Curry). A quick lentil curry, serve hot topped with fresh cilantro, garam masala, lime juice and serve with fresh dinner rolls!
Ingredients
- 1/2 cup split yellow mung daal, (split and skinless green gram/green mung bean)
- 1/2 cup split toor daal, (split and skinless pigeon pea)
- 1/2 cup whole masoor, (red lentil)
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
Tempering:
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds, (Raee)
- 1/2 teaspoon nigella seeds, (Kalonji seeds)
- pinch of asofetida, (hing)
- 5 curry leaves
- 1/2 teaspoon red chili flakes or to taste
- 4-5 cloves of garlic chopped
- 1 medium tomato chopped
- Cilantro for garnish
Instructions
- Soak the lentils in warm water for an hour to overnight.
- In a pan, heat the oil on medium heat until its nice an hot.
- Add mustard seeds and after a few seconds of sputtering, add nigella(Kalonji) seeds.
- Add in the asofetida(hing) and curry leaves and mix.
- Add in the red chili flakes and garlic and cook till garlic is golden brown.
- Add in tomatoes and cook for a minute.
- Rinse the soaked daal and add it to the pan with the water, salt and turmeric.
- Mix well. Cook covered for 15-20 minutes.
- Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 435kcal, Carbohydrates: 74g, Protein: 28g, Fat: 3g, Sodium: 600mg, Potassium: 1405mg, Fiber: 26g, Sugar: 6g, Vitamin A: 815IU, Vitamin C: 64.8mg, Calcium: 146mg, Iron: 7.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
An absolute comfort food ~ love it totally!
US Masala
A perfect tastymeal thank youJi
We love your breads! And this dal is comfort in a bowl! Nice note on the spice combos…and on that note, please hop on over to our blog to pick up your Versatile Blogger award! 🙂
– Ranjini & Ruchi @ tadkapasta.wordpress.com
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Thanks for dropping by Krithi! Yes, the lemon juice definitely adds another dimension to the goodness!
Superb dish.. lemon juice at the end would make is too good to resist!
https://krithiskitchen.blogspot.com