Kali Masoor Dal Recipe

Lentils cooked w/bay leaves, turmeric & topped with garlic & tomato tadka (tempering). Inc. photos/video to save you time!

​Oh! I love lentils. This particular one is a favorite in Indian households and eaten with rice. It is light and great for anyone even those who have severe digestive issues.
I make it extra yummy by adding a unique tadka (tempering) that I have 'designed' - so to say.
Let's get straight to the point so you can get cooking this very tasty and healing recipe.

Why are lentils great?

1. Digestive health - Lentils are rich in soluble fiber.

2. According to The World's Healthiest Foods's website, lentils contain molybdenum and folate. They also provide copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.

3. Weight loss - Happy! Happy! Yes, lentils are excellent for weight loss due to their rich soluble fiber content.

4. Blood Sugar - If you are obese, diabetic, cancer patient, thyroid, reproductive issues or hormonal issues, hypoglycemia - you better get on lentil bandwagon! They stabilize blood sugar due to their soluble fiber content. 

5. WHAT they DON'T contain - Lentils are NOT bombarded with hormones, additives, colors, preservatives or antibiotics unlike protein called 'animals.' So yes, besides all that they deliver, it is equally important that they DON'T deliver any of the negatives. Heck, I would say it is more imp. these days to NOT eat any of the #5 items due to high rise in cancer rates and other diseases.

6. Best option of protein IF you are someone who cares about Earth & animals - yes! Lentils don't require the enormous amount of water, fuel, packaging needed to grow them, deliver them to grocery isles or to cook them. Moreover, they are easily the choice for the awakened soul. This point, to me, is a no-brainer. Seeing how animals are treated in slaughter houses just for 'protein' vs. eating lentils - hmmmm........lentils please!!!!! 

Ingredients -

1. Lentils - any or same. 
2. Bay leaves - 2-5
3. Turmeric & Sea Salt
4. 2 Tomatoes

Tadka (Tempering) -

1. Mustard seeds -1/2 Teaspoon
2. Cumin seeds - 2 Tablespoons
3. 2 tomatoes
4. Ginger-garlic - 
5. 1 whole bunch cilantro/coriander
6. Organic coconut oil
7. Turmeric
8. Cayenne
9. Sea salt

Top with -

1. Organic apple cider vinegar
2. Fresh squeezed lemon juice

Simple steps -

Watch the video/pics for step-by-step recipe & spices measurement.

Servings -

This makes enough for 4-5 people to enjoy with rice or gluten-free tortilla/naan bread.
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NOTE - I did put lot of mustard seeds - LOWER the quantity as you  might not like them much or might be bitter. Turmeric, mustard seeds, fenugreek seeds (though not used here) & ginger are 4 items that, if used too much in a recipe, can cause bitterness. So, go less and increase as your taste adapts.

1. Soak lentils for 2 hrs FIRST. Then add bay leaves & tomatoes. Cook.

2. Items in 1st lane are what you need for your tadka. The 2nd is what I used for my cabbage recipe.

3. After your lentil is boiled, add 1 tablespoon turmeric & sea salt.

4. Oh! the tadka...!!

5. Mix your tadka/tempering and let sit for few mins...

6. Done. Enjoy w/cabbage-peas vegetable and some roti/tortilla.