Keto Tadka Dal (Pink Lentils) Recipe in 20 Minutes

Name: Priya’s Keto Tadka Dal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 50 gm Red Split Lentils; 3 tsp Ghee; 2.5 tsp Turmeric/Haldi powder; 2.5 tsp Red Chilly powder (Optional); 2.5 tsp Cumin seeds whole; 1 Small Clove of Garlic chopped; Pink Salt and Table Salt according to taste; 40 gms Spinach finely chopped (Optional)

Priya Dogra

8 years ago

When this post will be read by those on Keto, I am confident that they will be as elated as I am. While those living and eating on the other side of the wall will wonder what the fuss is all about.

When we Indians go on Keto there are three things we miss the most on the Keto Lifestyle, the first being Roti, the second being Rice, and the third being Dal.

Well, I am happy to report that we found a replacement for the first two, but nothing can replace a bowl of freshly made dal with a simple tadka (tempering). That’s why I have got you, Masoor Keto Tadka Dal, today.

Is masoor dal keto-friendly?

So after doing some research, I found out that the red split lentil or the “dhuli masoor” or the small red as some of you might call it, can be included in the Keto diet.

And let me tell you that 50 gm seem little, but I just ate that much for dinner last night, and it makes almost a big soup bowl. I had the most satisfying meal last night and had to share the experience with all of you.

So next time you want to have food that makes you miss your mom or when you want to dig into a bowl that reminds you of dinner with the family, make a bowl of this dal and I can tell you from my experience that you will sleep more soundly that night.

Yes, I am excited, as the ‘dal’ is back.

I kept the tadka/tempering very simple, just a few cumin seeds and a clove of garlic which I fried in ghee and later added haldi/turmeric, red chilly powder.

Tadka translates as “tempering” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish — NPR.

I also added spinach to the dal, but that is optional. Make it fresh and finish it off in one go. While we are on the dals, I will continue to do my research and look for other dals that we can add to the Keto lifestyle.

How to Make Keto Tadka Dal?

Priya’s Keto Tadka Dal

Well, I am happy to report that we found a replacement for the first two, but nothing can replace a bowl of freshly made dal with a simple tadka (tempering).

Course Dinner

Cuisine Indian

Keyword Keto Tadka Dal, tempering

Prep Time 5

Cook Time 15

Total Time 20

Servings 2

Calories 206kcal

Equipment

Pressure cooker
Wok
knife
Ladle

Ingredients

50 gm Red Split Lentils
3 tsp Ghee
2.5 tsp Turmeric/Haldi powder
2.5 tsp Red Chilly powder Optional
2.5 tsp Cumin seeds whole
1 Small Clove of Garlic chopped
Pink Salt and Table Salt according to taste
40 gms Spinach finely chopped Optional

Instructions

Measure the dal and wash it thoroughly with clean water. Keep it aside.
In a pressure cooker put the ghee and heat on medium heat.
Drop the cumin and garlic in the ghee and let it crackle.
Now add the turmeric or Haldi powder, red chilly powder, and saute on low heat for a minute only.
Add the washed dal and stir for a minute.
Add the chopped spinach and stir some more.
Now add one and a half glasses of water and close the cooker.
If you are using a thick-bottomed covered pan, then double the water and cook on low heat for about 20 mins.
Close the cooker and after one whistle lowers the heat and let the dal simmer for about five to seven minutes.
Once all the steam is released open the cooker, stir the dal gently.
Serve yourself in a bowl and garnish with chopped coriander, before devouring it all up.