Quick CardRed lentil dal
12 servings
Dal
- 750 gred lentils, rinsed
- 3000 gwater
- 15 mlground turmeric
- 600 gchopped tomatoes (canned)
- 24 gsalt
Tadka
- 90 mlsunflower oil
- 15 mlcumin seeds
- 15 mlblack mustard seeds
- 3onion, thinly sliced
- 12 clovesgarlic, sliced
- 45 gfresh ginger, grated
- 6 mldried chili flakes
- 45 mllemon juice
- cilantro, chopped, to taste
- 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)
