Restaurant-Style Dal Tadka

rainbowplantlife.com

Ybridget

1 cup (200g) split yellow lentils, aka “moong dal”*

1 tablespoon coconut oil, or neutral oil of choice (more oil needed if not using a nonstick pan)

1 medium yellow onion, chopped

4 garlic cloves, minced

1- inch piece fresh ginger, grated or minced (about 1 tablespoon)

1 serrano pepper, diced (remove seeds & membranes for less heat)**

1 teaspoon curry powder

1 teaspoon garam masala

¼ teaspoon ground coriander

¼ teaspoon ground turmeric

2 ½ to 3 ½ cups (600 to 840 mL) water***

1 teaspoon kosher salt, plus more to taste

Black pepper to taste

1 (14.5-ounce / 410g) can diced tomatoes****

1 small handful of fresh cilantro, roughly chopped

subheading: Tadka:

1 ½ to 2 tablespoons coconut oil, or neutral oil of choice

1 teaspoon black mustard seeds, can substitute brown mustard seeds

½ teaspoon cumin seeds

5 to 10 fresh curry leaves (10 to 15 dried curry leaves)

1 to 2 dried red chile peppers (optional)

1 or 2 pinches asafetida (aka "hing") (optional)

subheading: Serving Options:

white basmati rice or Indian flatbread

vegan coconut yogurt

fresh cilantro and thinly sliced red onions

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