Prep Time: 30 mins Total Time: 60 mins Serves: 8 servings
Ingredients: Resource from Roy Den
Dal
2 cups split red lentil (toor dal) (thoroughly rinsed)
5 cups water
2 Tbsp finely diced onion
2 Tbsp finely diced tomato
½ tsp turmeric
1 tsp very finely diced ginger
1 tsp salt
Put all the above ingredients in a pot and bring to boil. Leave on medium heat for about 20 minutes till dal is fully cooked. This will be added in to the sauté later.
Tadka
(Saute the following ingredients)
¼ cup oil
1 dried Kashmiri chili (staple chili in Indian Cooking and can be found at Indian food store - it has a smoky flavour and mild spice. Subtitute with paprika or mild Mexican Chili)
1 stick curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp very finely diced ginger
1 tsp very finely diced garlic
1 small size onion diced
1 tsp asafoetida (no substitute, can leave out)
1 small tomato diced
1 tsp coriander powder
1 tbsp dried kasuri methi leaves (fenugreek)
Salt to taste
Chopped coriander for garnish
Directions:
Heat oil and after oil is hot, add the Kashmiri Chili, curry leaves, mustard seeds and crush cumin seeds in palm of hand before adding to hot oil. Let sputter for about 30 seconds.
Add ginger and garlic and sauté for a minute.
Add onions and stir fry till light brown (about 5 min).
Add asafoetida powder, coriander powder and kasuri methi leaves and sauté for a minute.
Add tomatoes and cook on medium till oil separates (about 5 min)
Add cooked Dal to this Tadka, mix well, cover and bring to boil on medium for (about 5 min)
Garnish with coriander leaves.