Tadka Dahl
From Federal Burro of Information
Jump to navigationJump to search
In a pot
- 1.5 cups lentils
- 0.5 teaspoon salt
- 0.5 teaspoon tumeric
- Enough water to submerge plus a little bit.
Get up to boil, then reduce heat and simmer. Stir occasionally.
In a pan lightly fry until aromatic:
- 0.5 inch finely chopped ginger
- 3 finely chopped garlic
- 3 tablespoons of ghee
- Cumin seed
- Mustard seed
Optionally:
- Curi leaves
- Chillies
When lentils are soft but not mush turn off the heat and dump the ginger garlic ghee into the lentils and stir.
Taste, add salted if needed.
