Quick CardRed lentil dal
4 servings
Dal
- 250 gred lentils, rinsed
- 1000 gwater
- 5 mlground turmeric
- 200 gchopped tomatoes (canned)
- 8 gsalt
Tadka
- 30 mlsunflower oil
- 5 mlcumin seeds
- 5 mlblack mustard seeds
- 1onion, thinly sliced
- 4 clovesgarlic, sliced
- 15 gfresh ginger, grated
- 2.5 mldried chili flakes
- 15 mllemon juice
- cilantro, chopped, to taste
- 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.
