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Kitchen Notebook

September 12, 2018

Red Lentil Dal with Heirloom Tomatoes

40 Mins

Serves 2



  • 1 cup Red Lentils
  • 2 large Tomatoes, finely chopped
  • 1″ piece Ginger, grated
  • 1 Onion, finely chopped
  • 2 Green Chilis, sliced lengthwise (optional)
  • 1/4 tsp Turmeric Powder
  • 1 Tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 Garlic Cloves, chopped
  • 1 tsp Curry Powder
  • Sea Salt
  • 6 Cups Water

Thoroughly rinse the lentils. Place them in a pot with the water and bring to a boil. Cook until soft – about 30 minutes.


Meanwhile, heat oil in a heavy bottomed pot, and cook mustard seeds until they begin to pop. Add the cumin seeds, garlic and curry and sauté for a few secs. Add the chopped onions, ginger and green chilies, if using, and sauté until onions are translucent.

Add the chopped tomatoes and stir-fry for 4-5 minutes; then the turmeric powder and sea salt; and stir to combine.

Finally, add the cooked lentils to the onion-tomato mixture along with 1 cup water and cook for another 10 minutes on low-medium heat until texture is soft and soup like. Serve over rice or with naan.


40 Mins Dal Indian Recipes Veg vegan Vegetarian

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40 Mins Dal Indian Recipes Veg vegan Vegetarian


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