Quick CardRed lentil dal
8 servings
Dal
- 500 gred lentils, rinsed
- 2000 gwater
- 10 mlground turmeric
- 400 gchopped tomatoes (canned)
- 16 gsalt
Tadka
- 60 mlsunflower oil
- 10 mlcumin seeds
- 10 mlblack mustard seeds
- 2onion, thinly sliced
- 8 clovesgarlic, sliced
- 30 gfresh ginger, grated
- 4.5 mldried chili flakes
- 30 mllemon juice
- cilantro, chopped, to taste
- 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
- Tadka Heat 60 ml sunflower oil, add 10 ml cumin seeds and 10 ml black mustard seeds and let them pop. 1 min
- 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
- Pour the tadka over the dal, add 30 ml lemon juice and scatter cilantro, chopped.
