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!
Servings: 2 people
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