Ingredients
Dahl
2 cup lentils (soaked)
1 tsp cumin seeds
1 dried red chili
4 cloves garlic (crushed)
1 thumb-sized piece ginger (grated)
1 green chili (chopped)
1 onion (diced)
1 tsp ground coriander
½ tsp chili powder
½ tsp salt
2 tomatoes (diced)
fresh cilantro
Tadka
2 tbs ghee
1 tsp cumin seeds
chili flakes
Directions
Dahl
Step 1
Soak lentils overnight, then cook in salted water until soft.
2 cup lentils (soaked)
½ tbs salt
Step 2
Add oil to a frying pan. Pan fry cumin seeds and dried red chili on medium heat until fragrant.
1 tsp cumin seeds
1 dried red chili
Step 3
Add onion, garlic, ginger, and green chili to the pan. Cook until the onions become soft.
1 onion (diced)
1 thumb-sized piece ginger (grated)
4 cloves garlic (crushed)
Step 4
Next add ground coriander and chili powder to the pan. Cook for another minute.
1 tsp ground coriander
½ tsp chili powder
Step 5
Add salt and diced tomatoes and cook for another minute before adding the cooked lentils to the pan.
½ tsp salt
2 tomatoes (diced)
Step 6
Simmer for a few minutes.
Step 7
Garnish with fresh cilantro
fresh cilantro
Tadka
Step 1
Pan fry the ghee with cumin seeds and chili flakes.
2 tbs ghee
1 tsp cumin seeds
chili flakes
Step 2
When the seeds begin to pop, pour over the Dahl.
Step 3
Optional: serve with cream and/or yogurt.
