Low Sodium Dal Tadka
Elevate your weeknight dinners with this flavorful Low Sodium Dal Tadka, a healthier twist on the traditional Indian classic. Made with tender yellow split peas (toor dal) simmered to perfection, this recipe features an aromatic tempering of cumin, mustard seeds, garlic, ginger, and vibrant spices like turmeric, red chili powder, and garam masala. By using minimal sodium and enhancing the dish with fresh lemon juice and fragrant cilantro, this dal delivers an authentic taste that's light on salt but big on flavor. Perfectly comforting and easy to prepare in under 45 minutes, this dish pairs beautifully with steamed rice or warm roti for a wholesome, low-sodium meal you'll love to share with family and friends.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (toor dal)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 1 Green chili, slit
- 1 inch piece Ginger, minced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil or ghee
Instructions
Rinse the yellow split peas thoroughly under running water until the water runs clear.
In a large pot, combine the split peas, water, and turmeric powder. Bring to a boil over medium-high heat.
Lower the heat and simmer, partially covered, for 20-25 minutes or until the dal is tender and well-cooked.
While the dal is cooking, heat olive oil or ghee in a separate pan over medium heat.
Add cumin seeds and mustard seeds to the oil. Let them splutter for a few seconds.
Add asafoetida, ginger, garlic, and green chili. Sauté for a minute until the garlic turns slightly golden.
Stir in the chopped onions and cook till they turn translucent.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
Mix in red chili powder and garam masala. Cook for another minute until the spices are well incorporated.
Once the dal is cooked, pour this tadka (tempered spices) over it and mix well.
Simmer the dal on low heat for another 5 minutes, adjusting the consistency by adding more water if needed.
Turn off the heat and stir in the lemon juice.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 16.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
