Yellow lentils w/mouth watering tomato tadka w/spices, garlic & much more. Watch the video to enjoy this easy recipe full of taste!
I absolutely love lentils! Being an Indian, this is a common staple in our diet but I am happy to add that now lentils are becoming more and more common esp. with so many people moving towards the plant-based diet. Love this! Less environmental damage; less animal suffering; and better health for people!
This recipe is very easy and cooks fast. Toor dal (split pigeon peas) cooks very fast and is better digested when soaked for few hours or even better, soaked overnight. If cooking in pressure cooker, then just add enough water to cover the lentils and little bit more, and then give it just 3-4 whistles on medium heat. Then, we go on to make tadka - the spicy tempering that gives lentils/dal their true flavor and enhances the health benefits.
1. Lentils - Toor dal (Split pigeon peas) or same - 1 cup
2. Bay leaves - 2-5
3. Water just enough to cover and little more (see video)
4. Organic turmeric - 2 tablespoons after boiling
Tadka (Tempering) -
1. Mustard seeds -1 Teaspoon
2. Cumin seeds - 2 Tablespoons
3. 4 tomatoes
4. Garlic - Ginger - Green chilies
5. 1 whole bunch cilantro/coriander
6. Organic coconut oil
9. Sea salt
10. Asafoetida (hing) - pinch
11. Cumin powder
12. Coriander powder
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.
This makes enough for 4-5 people to enjoy with rice or gluten-free tortilla/naan bread.
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.
Pair it with -
My Onion Rice Recipe. Click on link OR last pic below. Enjoy!
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