Red lentil dal: Index Card

Red lentil dal

12 servings · 4 × 6 in

Dal

750 g red lentils, rinsed

3000 g water

15 ml ground turmeric

600 g chopped tomatoes (canned)

24 g salt

Tadka

90 ml sunflower oil

15 ml cumin seeds

15 ml black mustard seeds

3 onion, thinly sliced

12 cloves garlic, sliced

45 g fresh ginger, grated

6 ml dried chili flakes

45 ml lemon juice

cilantro, chopped, to taste

forklet.co/r/wmoFMhpA?scale=3 · v1

Dal Simmer 750 g red lentils, rinsed with 3000 g water and 15 ml ground turmeric, skimming, until they collapse. Stir in 600 g chopped tomatoes (canned) and 24 g salt. 20 min to 25 min
Tadka Heat 90 ml sunflower oil, add 15 ml cumin seeds and 15 ml black mustard seeds and let them pop. 1 min
Add 3 onions, thinly sliced and fry until browned at the edges, then 12 cloves garlic, sliced, 45 g fresh ginger, grated and 6 ml dried chili flakes for 1 minute. 10 min
Pour the tadka over the dal, add 45 ml lemon juice and scatter cilantro, chopped.

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)

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