Dal

Name: Dal
Prep time: 20 min
Total time: 45 min
Yield: 4–6 bowls
Ingredients: 1 cup, rinsed Yellow lentils (toor or moong dal); 3 cups Water; ½ tsp Turmeric; 2 Bay leaves; 1, diced Onion; 4 cloves Garlic; 1 inch, grated Ginger; 2, diced Tomatoes; 2 tbsp Fogato daal blend; 2 tbsp Ghee or oil; 1 tsp Salt; to serve Greek yogurt; a handful Cilantro

Turmeric lentils, a whole-spice tadka, yogurt and cilantro.

Ingredients

1 cup, rinsed Yellow lentils (toor or moong dal)
3 cups Water
½ tsp Turmeric
2 Bay leaves
1, diced Onion
4 cloves Garlic
1 inch, grated Ginger
2, diced Tomatoes
2 tbsp Fogato daal blend
2 tbsp Ghee or oil
1 tsp Salt
to serve Greek yogurt
a handful Cilantro

Steps

Cook the lentils with the water, turmeric and bay leaves in an Instant Pot on high pressure, or simmer on the stove until soft.
Heat the ghee and fry half the Fogato daal blend until the seeds pop.
Add the onion, then the garlic and ginger, until soft and golden.
Add the tomatoes and the rest of the Fogato daal blend and cook until jammy.
Stir in the lentils and salt and simmer to the thickness you like.
Serve with brown rice, yogurt and cilantro.

Freezes well.

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