1 cup Masoor Daal (pink lentils)
1 cup Toor Daal (yellow lentils)
¼ cup red onion diced
¼ cup tomato, diced
4 cups water
For the Tadka:
1 tsp Spicewalla Brown Mustard Seed
1 tsp Spicewalla Cumin Seed
2 red chillis
2 Tbsp garlic, minced
2 Tbsp ginger, diced
1 Tbsp Spicewalla Ground Turmeric
1/4 cup oil
- Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions. Salt and bring to a boil.
- Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
- Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds. Immediately add the garlic and ginger.
- Cook until slightly brown. Add turmeric and cook for 30 seconds. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.
What type of red chili do you recommend fir this dish?