eCook Meal
The Melting Pot’s Tadka Dhal
with yellow split lentils, toasted macadamia nuts & coconut cream
After eating tons of dhal on a trip to India, I realised that often the more simple something is, the more delicious it is. I then developed this tadka dhal recipe, which became a much-loved staple on the menu at The Melting Pot – we literally never took it off!
Serving guide
Choose your portion size.
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 750ml of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & Spinach
When the lentils are halfway, return the pan to a medium-high heat with 2 tbsp of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded Spinach for 3-4 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 6-8 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced Onion. Fry for 6-8 minutes until caramelised, shifting occasionally. Add the grated Garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 75ml of water and a generous pinch of salt. Cook for 3-4 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and Spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 1L of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & Spinach
When the lentils are halfway, return the pan to a medium-high heat with 60ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded Spinach for 4-5 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 8-10 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced Onion. Fry for 8-10 minutes until caramelised, shifting occasionally. Add the grated Garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 150ml of water and a generous pinch of salt. Cook for 4-5 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and Spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
SIMMER THE LENTILS
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 1L of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & Spinach
When the lentils are halfway, return the pan to a medium-high heat with 60ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded Spinach for 4-5 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 8-10 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced Onion. Fry for 8-10 minutes until caramelised, shifting occasionally. Add the grated Garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 150ml of water and a generous pinch of salt. Cook for 4-5 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and Spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
SIMMER THE LENTILS
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 2L of boiling water. Bring to a simmer and pop on a lid. Cook for 30-35 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking.
TOASTY NUTS
Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside.
SPICES & Spinach
When the lentils are halfway, return the pan to a medium-high heat with 100ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded Spinach for 5-6 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving.
TADKA DHAL
Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 10-12 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced Onion. Fry for 10-12 minutes until caramelised, shifting occasionally. Add the grated Garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 250ml of water and a generous pinch of salt. Cook for 5-7 minutes until the lentils have absorbed the flavours, stirring occasionally.
NEARLY THERE…
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
FRAGRANT FEAST
Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and Spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R278.42
for 4 servings · R69.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chilli Powder needs 20 mlChilli Powder 45 g R31.99 · whole pack (size can't be divided)R31.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Naan Bread needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fruit Chutney needs 125 mlFruit Chutney Ridged Cut Potato Crisps 36 g R11.99 · whole pack (size can't be divided)R11.99
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Plum Tomato needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Macadamia Nuts needs 60 gPlantLove™ Dairy Free Macadamia Nut Based Cream Cheese 175 g 175 g at R59.99 · 34% of packR20.57
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Cumin Seeds needs 20 mlCumin Seeds 40 g R40.99 · whole pack (size can't be divided)R40.99
Not in the Woolies basket — source these elsewhere:
- Yellow Split Lentils
Shopping
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Frequently Asked Questions
What is the preparation time for The Melting Pot’s Tadka Dhal?
The preparation time for The Melting Pot’s Tadka Dhal with yellow split lentils, toasted macadamia nuts & coconut cream is between 40 and 50 minutes.
What is the total time required to make The Melting Pot’s Tadka Dhal with yellow split lentils, toasted macadamia nuts & coconut cream?
The total time required to make The Melting Pot’s Tadka Dhal with yellow split lentils, toasted macadamia nuts & coconut cream is between 50 and 65 minutes.
How many servings does The Melting Pot’s Tadka Dhal provide?
4 servings
What are the main ingredients in The Melting Pot’s Tadka Dhal?
Chilli Powder, Coconut Cream, Cumin Seed, Fresh Coriander, Fruit Chutney, Garlic, Ginger, Macadamia Nuts, Naan Bread, Onion, Plum Tomato, Spinach, Yellow Split Lentils
What is the nutritional information of The Melting Pot’s Tadka Dhal?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare The Melting Pot’s Tadka Dhal?
FRAGRANT FEAST: Serve up the tadka dhal and drizzle over the tempered spices to taste. Garnish with the macadamias and chopped coriander. Serve with the chutney and spinach on the side. Tear the naan into pieces and use to scoop it all up. Beautiful, Chef! TOASTY NUTS: Roughly chop the macadamias and place in a large pan over a medium heat. Toast for 3-4 minutes until golden, shifting occasionally. Remove from the pan and set aside. SIMMER THE LENTILS: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, stir through the rinsed lentils, a large pinch of salt, and 1L of boiling water. Bring to a simmer and pop on a lid. Cook for 25-30 minutes until soft, stirring occasionally. If drying out, gradually add more water to continue cooking. TADKA DHAL: Once cooked, blend half of the lentils until smooth and return to the pot. Simmer on a low heat for 8-10 minutes until thickened, stirring occasionally. While the lentils are simmering, return the pan to a medium-high heat with another drizzle of oil. When hot, fry the remaining cumin seeds for 30-60 seconds until fragrant. Reduce the heat to medium and add the diced onion. Fry for 8-10 minutes until caramelised, shifting occasionally. Add the grated garlic, ginger, and tomato, and mix in the remaining chilli powder to taste. Sauté for a few more seconds until fragrant, then add to the lentils. Stir in 150ml of water and a generous pinch of salt. Cook for 4-5 minutes until the lentils have absorbed the flavours, stirring occasionally. SPICES & SPINACH: When the lentils are halfway, return the pan to a medium-high heat with 60ml of oil. When hot, add in half of the chilli powder to taste and half of the cumin seeds. Temper (fry) for a minute until fragrant, shifting constantly. Season well with salt, pour into a bowl, and set aside for serving. Return the pan to the heat with another drizzle of oil if necessary. When hot, sauté the shredded spinach for 4-5 minutes until wilted. On completion, season to taste and place in a bowl. Cover to keep warm until serving. NEARLY THERE…: Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, toast the naan one at a time for 1-2 minutes per side until crispy. When the dhal is ready, remove from the heat and swirl through the coconut cream.
What should be prepared from my kitchen to make The Melting Pot’s Tadka Dhal?
Chilli Powder, Coconut Cream, Cumin Seed, Fresh Coriander, Fruit Chutney, Garlic, Ginger, Macadamia Nuts, Naan Bread, Onion, Plum Tomato, Spinach, Yellow Split Lentils
How many calories does The Melting Pot’s Tadka Dhal have?
calories
How much fat content does The Melting Pot’s Tadka Dhal have?
grams