Recipe

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

Red lentil dal

4 servings · 4 × 6 in

Dal

9 oz red lentils, rinsed

2.2 lb water

1 tsp ground turmeric

7 oz chopped tomatoes (canned)

0.25 oz salt

Tadka

2 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 onion, thinly sliced

4 cloves garlic, sliced

0.5 oz fresh ginger, grated

½ tsp dried chili flakes

1 tbsp lemon juice

cilantro, chopped, to taste

forklet.co/r/wmoFMhpA?units=us · v1

Dal Simmer 9 oz red lentils, rinsed with 2.2 lb water and 1 tsp ground turmeric, skimming, until they collapse. Stir in 7 oz chopped tomatoes (canned) and 0.25 oz salt. 20 min to 25 min
Tadka Heat 2 tbsp sunflower oil, add 1 tsp cumin seeds and 1 tsp 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, 0.5 oz fresh ginger, grated and ½ tsp dried chili flakes for 1 minute. 10 min
Pour the tadka over the dal, add 1 tbsp lemon juice and scatter cilantro, chopped.

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