Recipe

Cards

Printed at the current scale: 2 servings · Metric · front and back, more cards if it runs long

Red lentil dal

2 servings · 4 × 6 in

Dal

125 g red lentils, rinsed

500 g water

2.5 ml ground turmeric

100 g chopped tomatoes (canned)

4 g salt

Tadka

15 ml sunflower oil

2.5 ml cumin seeds

2.5 ml black mustard seeds

½ onion, thinly sliced

2 cloves garlic, sliced

7.5 g fresh ginger, grated

1.5 ml dried chili flakes

7.5 ml lemon juice

cilantro, chopped, to taste

forklet.co/r/wmoFMhpA?scale=0.5 · v1

Dal Simmer 125 g red lentils, rinsed with 500 g water and 2.5 ml ground turmeric, skimming, until they collapse. Stir in 100 g chopped tomatoes (canned) and 4 g salt. 20 min to 25 min
Tadka Heat 15 ml sunflower oil, add 2.5 ml cumin seeds and 2.5 ml black mustard seeds and let them pop. 1 min
Add ½ onions, thinly sliced and fry until browned at the edges, then 2 cloves garlic, sliced, 7.5 g fresh ginger, grated and 1.5 ml dried chili flakes for 1 minute. 10 min
Pour the tadka over the dal, add 7.5 ml lemon juice and scatter cilantro, chopped.

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