Dal Recipe (Indian Lentil Curry)

thedeliciouscrescent.com

DB Potts

subheading: Dal:

1 cup red lentils masoor dal or other yellow lentils

1 onion yellow, medium, finely chopped

1 tomato chopped

3 cloves garlic finely sliced

¾ teaspoon turmeric

4 cups water

Salt to taste

subheading: Restaurant Style Tadka (tempering):

2.5 tablespoon olive oil or ghee

2 teaspoon cumin seeds

4 dried red chilies

8 to 10 curry leaves

1.5 inch ginger finely grated

4 cloves garlic finely grated

1 shallot medium, finely chopped (or small onion)

1 tomato small, finely chopped

1 green chili optional, remove seeds for less heat

¼ teaspoon turmeric

1 teaspoon chili powder* Kashmiri chili powder is less pungent

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon garam masala

1 teaspoon kasuri methi dry fenugreek leaves

subheading: Home Style Tadka:

½ teaspoon mustard seeds optional

2 teaspoon cumin seeds

5 cloves garlic thinly sliced

5 dried red chilies

8 to 10 curry leaves

subheading: Garnish:

2 tablespoon cilantro chopped

1 tablespoon ghee optional

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