Daal Tadka (Tempered Lentil Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indian lentil soup made with yellow mung daal tempered with mustard seeds, cumin, and spices. Creamy and warming, it's a staple vegetarian main course served with rice or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup split yellow mung daal
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 medium tomato ((optional))
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- pinch of asofetida ((hing))
- 5 curry leaves
- 1 dry red chili
- 4-5 cloves of garlic chopped
- 1 teaspoon vegan butter
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 635mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 61mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.