Quick CardRed lentil dal
2 servings
Dal
- 125 gred lentils, rinsed
- 500 gwater
- 2.5 mlground turmeric
- 100 gchopped tomatoes (canned)
- 4 gsalt
Tadka
- 15 mlsunflower oil
- 2.5 mlcumin seeds
- 2.5 mlblack mustard seeds
- ½onion, thinly sliced
- 2 clovesgarlic, sliced
- 7.5 gfresh ginger, grated
- 1.5 mldried chili flakes
- 7.5 mllemon juice
- cilantro, chopped, to taste
- 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.
