Masoor Dal Tadka - Indian Red Lentil Dal

Ingredients

• Red Lentils, dry

  Roland

  2 cup or 280g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Curry powder

  Spices

  1 tbsp or 6g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 ½ tsp or 9g

• Diced Tomatoes

  Canned - Del Monte

  15 oz or 425g

• Cilantro

  Raw - Whole Foods Market

  5g

• Naan Bread

  Safeway

  3 Naan or 360g

Directions

1. Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
2. While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
3. Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
4. Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
5. Serve garnished with cilantro and naan bread or rice.

Similar Foods

• Indian Red Lentil Dal
• Rajma Dal Red Kidney Bean Curry
• Coconut Apple Ginger Dal
• Dal Nirvana