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Printed at the current scale: 8 servings · Metric · front and back, more cards if it runs long

Red lentil dal

8 servings · 4 × 6 in
Dal
500 g red lentils, rinsed
2000 g water
10 ml ground turmeric
400 g chopped tomatoes (canned)
16 g salt
Tadka
60 ml sunflower oil
10 ml cumin seeds
10 ml black mustard seeds
2 onion, thinly sliced
8 cloves garlic, sliced
30 g fresh ginger, grated
4.5 ml dried chili flakes
30 ml lemon juice
cilantro, chopped, to taste
forklet.co/r/wmoFMhpA?scale=2 · v1
  1. Dal Simmer 500 g red lentils, rinsed with 2000 g water and 10 ml ground turmeric, skimming, until they collapse. Stir in 400 g chopped tomatoes (canned) and 16 g salt. 20 min to 25 min
  2. Tadka Heat 60 ml sunflower oil, add 10 ml cumin seeds and 10 ml black mustard seeds and let them pop. 1 min
  3. Add 2 onions, thinly sliced and fry until browned at the edges, then 8 cloves garlic, sliced, 30 g fresh ginger, grated and 4.5 ml dried chili flakes for 1 minute. 10 min
  4. Pour the tadka over the dal, add 30 ml lemon juice and scatter cilantro, chopped.
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