• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

video: https://www.youtube.com/watch?v=34FC_NRj41Y Can sub split red lentils (aka “masoor dal”) or red lentils. ** For a creamy and thick texture, I start with 2 cups (480 mL) water and gradually add more water throughout the cooking process--about 3/4 to 1 additional cup of water (180 to 240 mL). If you want a soupier version, start with more than 2 cups water and add more water as you go. ** If using fresh tomatoes, use about 1 1/2 cups (300g) diced fresh tomatoes.

• 1 cup (200g) split yellow lentils (aka “ moong dal ”)*
• ● 2-3 tsp coconut oil, or neutral oil of choice (more needed if not using nonstick pan)
• ● 1 medium yellow onion, chopped
• ● 4 garlic cloves, minced
• ● 1-inch piece fresh ginger, grated or minced (about 1 TBSP)
• ● 1 serrano pepper, diced (for less spicy, de-seed or use a jalapeño)
• ● Ground Spices
• ○ 1 teaspoon curry powder
• ○ 1/4 teaspoon turmeric
• ○ 1 teaspoon garam masala .
• ● 2 1/2 - 3 1/2 cups (600 - 840 mL) water**
• ● 1 teaspoon kosher salt, plus more to taste
• ● Black pepper to taste
• ● 1 (14.5-ounce / 410g) can diced tomatoes***
• ● 1 small handful of fresh cilantro, roughly chopped
• ● Tadka
• ○ 1 1/2 - 2 tablespoons coconut oil, or neutral oil of choice
• ○ 1 teaspoon black mustard seeds (can sub brown mustard seeds)
• ○ 1/2 teaspoon cumin seeds
• ○ 8-10 curry leaves
• ○ 1-2 dried red chile peppers (optional)

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