Dal Tadka with Cumin Rice

Ingredients

For the Dal:
• 1 cup yellow lentils
• 2 tablespoon vegetable oil
• 1 onion diced
• 1 tomato, diced
• 1 green chili, seeded and diced
• ½ inch ginger, diced
• 1 tablespoon chili powder
• 1 tablespoon coriander powder
• 1 tablespoon turmeric powder
• 1 tablespoon cumin seeds
• 2 cloves garlic, sliced
• 2 dried red chilies, deseeded (optional)
• 1 cup coconut milk

For the Rice:
• 2 tablespoons vegetable oil
• 1 tablespoon cumin
• 2 cups water
• 1 cup basmati rice

Click here for the Roti recipe!

Instructions

For the Dal:
1. Soak the lentils in a bowl of water for 45 minutes, then drain.
2. Pour the lentils in a bowl with 3 cups water and bring to a boil, simmer for 45 minutes until soft.
3. In another pot heat up 2 tablespoon of oil then add in the onion, tomato, chili, and ginger and saute for 10-15 minutes, until soft.
4. Add in the cooked lentils, a cup of water, chili powder, turmeric, and coriander powder and continue cooking on a low flame for 15 minutes
5. Add in the coconut milk and continue cooking for another 15 minutes.
6. To finish it off, make a tadka, in a small pot, by frying the cumin seeds, garlic, and dried red chilies for about 30-45 seconds.
7. Add in the tadka to the lentils and stir to combine.
8. Serve with cumin rice and roti bread.

For the Rice:
1. Rinse then drain the rice in a bowl twice then fill back up with water and soak the rice for 30 minutes.
2. In a large pot heat up the oil then add in the cumin seeds until they begin to pop and sizzle.
3. Add in your water very carefully then the rice.
4. Bring to a boil then reduce the flame to low and cook for 15 minutes.
5. Take the rice off of the flame and set aside for 5 minutes then serve.

https://www.eitanbernath.com/2017/03/27/dal-tadka-with-cumin-rice/