Quick CardRed lentil dal
4 servings
Dal
- 9 ozred lentils, rinsed
- 2.2 lbwater
- 1 tspground turmeric
- 7 ozchopped tomatoes (canned)
- 0.25 ozsalt
Tadka
- 2 tbspsunflower oil
- 1 tspcumin seeds
- 1 tspblack mustard seeds
- 1onion, thinly sliced
- 4 clovesgarlic, sliced
- 0.5 ozfresh ginger, grated
- ½ tspdried chili flakes
- 1 tbsplemon juice
- cilantro, chopped, to taste
- 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.
