Dal tadka

Adapted from a recipe found on line to be JS compliant. This recipe is a great one for batch cooking! It freezes well.

No photo- sorry!

Ingredients

1 cup red lentils (rinsed off)

3.5 cups water

½ cup onions, diced

1 tsp. Turmeric powder

½ tsp garam masala

1 or 2 jalapeño peppers, split and seeds removed (unless you like super spicy!)

2 tsp. Grated fresh ginger root

1 can diced tomatoes with peppers or without, or 1 cup diced fresh tomatoes

Combine lentils and water in a pot and bring to a boil, add onions, turmeric, Garam masala, ginger root, tomatoes, and jalapeños. Stir to combine. Turn heat down to medium-low and allow to simmer till the lentils are fully cooked(20-30 min)

While the lentils are simmering,

chop 6 cloves of garlic (or you can use a garlic press) set aside

Heat 1 tsp. water (for water sauté method) in a small pan, when hot add 1/2-1tsp asafetida

After 30 seconds, add 1-2 tsp. cumin seeds and allow to crackle but avoid burning by reducing the heat, then add 1/2-1 tsp. cayenne pepper, 3 dried red chilies left whole, 1 tsp. powdered coriander, and add the chopped garlic. Be careful not to burn the garlic by reducing the heat. Continue tempering the spices for 3-5 minutes. When garlic is translucent and smells yummy, add entire contents of the pan to the lentils. Continue cooking for at least 20 minutes. A slight dash of salt is optional. I add frozen or fresh spinach, par-boiled sweet potatoes or white potatoes (cut in bite sized pieces) diced carrots or frozen peas, or nothing at all.

Serve on a bed of brown rice (we like basmati) sprinkle with fresh coriander leaves. We also enjoy a chopped cucumber and tomato salad on the side, a dollop of nondairy yogurt will cool the spice level if you make it too spicy the first time. If you don’t add veggies to your dal, try it with veggies roasted with cumin seed - low and slow roast works best. Enjoy!