Is Dal Tadka — Yellow Lentil safe for CKD patients?

This Indian recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 580mg sodium, 480mg potassium, and 320mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Dal Tadka — Yellow Lentil more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇮🇳 India · Indian

Dal Tadka — Yellow Lentil

Yellow lentils with tempered cumin-garlic-chili oil — Punjabi everyday dal.

Prep time 40 min

Servings 4

Calories 280 kcal

CKD Avoid

Nutrition (per serving)

280

Calories

320mg

Phosphorus

320 / 800mg

580mg

Sodium

580 / 2000mg

480mg

Potassium

480 / 2000mg

CKD Tip

Smaller portion (1/3 cup). Use less ghee.

Ingredients

1 cup yellow moong/toor dal
Onion, tomato
Tempering: ghee, cumin, garlic, chili

Dal Dal Tadka Everyday Lentil North Indian Punjabi Vegetarian

Cooking Steps

1
Pressure cook lentils.
2
Tadka tempering.
3
Combine.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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