Quick CardRed lentil dal
4 servings
Dal
- 250 gred lentils, rinsed
- 1000 gwater
- ≈ 3 gground turmeric
- 200 gchopped tomatoes (canned)
- 8 gsalt
Tadka
- ≈ 28 gsunflower oil
- ≈ 2 gcumin seeds
- ≈ 2 gblack mustard seeds
- ≈ 110 gonion, thinly sliced
- ≈ 12 ggarlic, sliced
- 15 gfresh ginger, grated
- ≈ 1 gdried chili flakes
- ≈ 15 glemon juice
- cilantro, chopped, to taste
- 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.
