Recipe

Cards

Printed at the current scale: 4 servings · Grams Only · 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

≈ 3 g ground turmeric

200 g chopped tomatoes (canned)

8 g salt

Tadka

≈ 28 g sunflower oil

≈ 2 g cumin seeds

≈ 2 g black mustard seeds

≈ 110 g onion, thinly sliced

≈ 12 g garlic, sliced

15 g fresh ginger, grated

≈ 1 g dried chili flakes

≈ 15 g lemon juice

cilantro, chopped, to taste

forklet.co/r/wmoFMhpA?units=grams · v1

Dal Simmer 250 g red lentils, rinsed with 1000 g water and 3 g ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt. 20 min to 25 min
Tadka Heat 28 g sunflower oil, add 2 g cumin seeds and 2 g black mustard seeds and let them pop. 1 min
Add 110 g onion, thinly sliced and fry until browned at the edges, then 12 g garlic, sliced, 15 g fresh ginger, grated and 1 g dried chili flakes for 1 minute. 10 min
Pour the tadka over the dal, add 15 g lemon juice and scatter cilantro, chopped.

Scan for the Full Recipe