Recipe

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Printed at the current scale: 4 servings · Metric · front and back, more cards if it runs long

Red lentil dal

4 servings · 4 × 6 in

Dal

250 g red lentils, rinsed

1000 g water

5 ml ground turmeric

200 g chopped tomatoes (canned)

8 g salt

Tadka

30 ml sunflower oil

5 ml cumin seeds

5 ml black mustard seeds

1 onion, thinly sliced

4 cloves garlic, sliced

15 g fresh ginger, grated

2.5 ml dried chili flakes

15 ml lemon juice

cilantro, chopped, to taste

forklet.co/r/wmoFMhpA · v1

Dal Simmer 250 g red lentils, rinsed with 1000 g water and 5 ml ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt. 20 min to 25 min
Tadka Heat 30 ml sunflower oil, add 5 ml cumin seeds and 5 ml black mustard seeds and let them pop. 1 min
Add 1 onion, thinly sliced and fry until browned at the edges, then 4 cloves garlic, sliced, 15 g fresh ginger, grated and 2.5 ml dried chili flakes for 1 minute. 10 min
Pour the tadka over the dal, add 15 ml lemon juice and scatter cilantro, chopped.

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