Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A smooth red lentil dal with cubes of tofu, finished with a sizzling garlic, cumin and chilli tadka.
Equipment: Saucepan, small frying pan
Measures and names
Ingredients
- 80 g red lentils, rinsed
- 280 g firm tofu, drained and cut into small cubes
- ½ tsp ground turmeric
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 cm piece of ginger, grated
- 1 tbsp oil or ghee
- 1 tsp cumin seeds
- 3 garlic cloves, thinly sliced
- 1 dried red chilli or ½ tsp chilli flakes (red pepper flakes)
- ½ tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Lemon wedges, to serve
Method
- Put the lentils, turmeric, half the onion, the tomatoes and ginger in a saucepan with 500 ml water. Bring to the boil and simmer for 15 minutes, stirring now and then, until the lentils are soft.
- Add the tofu and a good pinch of salt and simmer for 5 minutes more, adding a splash of water if the dal is too thick.
- For the tadka, heat the oil in a small frying pan. Add the cumin seeds and the rest of the onion and cook for 4 minutes until golden.
- Add the garlic and chilli and cook for 1 minute until the garlic is golden, not dark. Stir in the garam masala.
- Pour the sizzling tadka over the dal, scatter with coriander and serve with lemon wedges.
Swaps and tips
Use ghee for the tadka if you eat dairy; use oil to keep it vegan. Silken tofu stirred in at the end gives a softer, creamier dal. Keeps for 3 days in the fridge and freezes well.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 31 g | 9 g | 18 g | 422 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
