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green lentil recipe with Turmeric-Gold Tadka Drizzle
- Total Time: 60 minutes
- Yield: 4 hearty servings 1x
- Diet: Vegetarian
Description
This hearty green lentil recipe with Turmeric-Gold Tadka Drizzle is a comforting and satisfying meal, perfect for cozy weeknights and busy families seeking a wholesome, flavorful dish. The golden tadka adds a unique aromatic finish.
Ingredients
- 1.5 cups green lentils
- 4 cups water or vegetable broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 14.5 oz can diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp chili powder
- 2 tbsp oil or ghee, for Tadka
- 1 tsp mustard seeds
- 8–10 curry leaves
- 0.5 tsp turmeric powder, for Tadka
Instructions
- Prepare and Cook Lentils: Rinse 1.5 cups (280g) green lentils thoroughly under cold water. In a 3-quart pot, combine the rinsed lentils with 4 cups (950ml) water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
- Sauté Aromatics: In a large, heavy-bottomed pot (a 5-quart Dutch oven works well), heat 1 tablespoon of oil over medium heat. Add 1 chopped onion and sauté for 5 minutes until softened and translucent. Stir in 2 cloves minced garlic and 1 tablespoon grated ginger; cook for 1-2 minutes until beautifully fragrant.
- Add Spices and Tomatoes: Stir 1 diced 14.5oz can (411g) tomatoes into the pot, along with 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon chili powder. Cook, stirring occasionally, for 5-7 minutes, allowing the spices to toast and the tomatoes to break down slightly.
- Combine and Simmer Lentils: Add the cooked lentils to the aromatic base. If needed for desired consistency, splash in a little more broth. Stir well and simmer gently for 10 minutes, allowing all the flavors to meld and deepen.
- Prepare Tadka Drizzle: In a small saucepan, heat 2 tablespoons oil or ghee over medium-low heat. Add 1 teaspoon mustard seeds; watch them pop (about 30 seconds). Then, add 8-10 curry leaves and 0.5 teaspoon turmeric powder; sizzle for 30 seconds until aromatic and golden. If the spices start to darken too quickly, remove from heat immediately to avoid bitterness. Pour the hot tadka directly over the lentils just before serving.
Notes
If the spices start to darken too quickly, remove from heat immediately to avoid bitterness. For a spicier kick, add a chopped green chili with the aromatics in Step 2. For a lighter dish, use less oil in the tadka. Make it kid-friendly by omitting chili powder and serving with cooling yogurt. Use avocado or coconut oil for a dairy-free tadka.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Simmering, Tempering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 350 calories
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: green lentils, turmeric tadka, healthy, vegetarian, family meal, Indian-inspired, weeknight, comforting
