Polly Pocketsy

Dahl Tadka

Soak lentils overnight, then cook in salted water until soft.

Add oil to a frying pan. Pan fry cumin seeds and dried red chili on medium heat until fragrant.

Add onion, garlic, ginger, and green chili to the pan. Cook until the onions become soft.

Next add ground coriander and chili powder to the pan. Cook for another minute.

Add salt and diced tomatoes and cook for another minute before adding the cooked lentils to the pan.

Pan fry the ghee with cumin seeds and chili flakes.

When the seeds begin to pop, pour over the Dahl.

Optional: serve with cream and/or yogurt.