Dal Tadka, JK adaptation

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour 5 minutes

Ingredientes

For the dal

1 cup (200g) red lentils

1 tbsp coconut oil, (or neutral oil of choice, more oil needed if not using a nonstick pa n)

1 medium yellow onion, (chopped)

3 garlic cloves (minced)

1- inch piece fresh ginger (grated or minced, about 1 tablespoon) - use frozen one

1 tbsp curry powder (* home made by JK)

1 tsp garam masala

1/4 tsp ground turmeric

2 cups water

1 can diced tomatoes/ tomato sauce

Optional: other veggies such as potato, kale.... cut up into bite size pieces

Salt and pepper to taste

"Thai" version:

Reduce tomato to 1/2 can and add coconut milk (1/2 can)

Add tomato paste (~1 tbsp), Thai curry (~ 1 tbsp) and smoked paprika (1/4 tsp) when frying the spices

*Can also add red pepper paste

For the Tadka

(Make in Turkish coffee maker)

1 1/2 - 2 tablespoons coconut oil, (or neutral oil of choice)

1 teaspoon black mustard seeds, (can substitute brown mustard seeds)

1/2 teaspoon cumin seeds

5 to 10 fresh curry leaves (10 to 15 dried curry leaves)

Side suggestions

white basmati rice or Indian flatbreado

Yogurt/cottage cheese

Instrucciones

Sift through the lentils and remove any pebbles.

Heat coconut oil in a deep frying pan/pot over medium-high heat. Once the oil is shimmering, add the onions and garlic cook until softened and starting to turn golden brown on the edges.

Add ginger, cook for 60-90 seconds, or until garlic is lightly browned and the mixture is very fragrant (if using frozen, add after spices).

If using, add pastes (Thai curry, tomato paste if using), stir into oil until fragrant.

Then add all dry spices and stir to coat into the onions, and cook for about 30 seconds, stirring almost constantly.

If using, add potatoes and any long-cooking vegetable (carrot, sweet potato....) and fry for about 2-3min.

Deglaze the pan with the water (I use about 2 cups at this stage), scraping up any browned bits on the bottom of the pan. Add tomato sauce / diced tomatoes. If using, add coconut milk. Add the lentils, stir to combine.

Bring the dal to a boil. Then lower the heat and partially cover the pan with a lid (if your lid has a small hole on top to allow steam to escape, you can fully cover the pan). Simmer the dal for ~20 minutes, or until the lentils are fully cooked through, stirring occasionally and adding more water as needed to add adequate moisture/liquid to the dal.

When the dal is done, make the tadka: Heat a small frying pan or tempering pan over medium heat on the stove. Add the 1 1/2 - 2 tablespoons of the coconut oil and, once it’s hot and shimmering, add the mustard seeds. Once the mustard seeds start popping (30 to 60 seconds), add the cumin seeds for a few seconds. Finally, add the curry leaves. Keep stirring or shaking/swirling the pan to help cook the spices evenly and to prevent burning, 20 to 30 more seconds, or until very aromatic and the curry leaves have shriveled. Remove from the heat immediately to prevent overcooking.

Pour the tadka over the dal and stir to combine.

Salt and pepper to taste.

Serve with white rice and other optional toppings, if desired.

Nutrición

• Calorías: 346 kcal
• Grasa Total: 17 g
• Grasa Saturada: 13 g
• Grasa No Saturada: 2 g
• Sodio: 433 mg
• Carbohidratos Totales: 38 g
• Fibra Dietética: 17 g
• Azúcares Totales: 5 g
• Proteína: 14 g