Cooked - Dal Tadka (spiced Tempered Lentils) - New Recipe

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Dal Tadka (spiced Tempered Lentils)

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4.0

1 cup red lentils (lal masoor)

1 tbsp light cooking oil

1 tsp cumin seeds

1 tsp fennel seeds

1 small onion (thinly sliced)

1-2 green chillies (finely chopped)

2 garlic cloves (sliced)

1 inch piece of ginger (peeled and thinly sliced)

¼ tsp turmeric powder

¼ tsp red chilli powder

1 medium tomato (chopped)

2 cups water

Salt (to taste)

Finely chopped fresh cilantro (for garnish)

Boil the lentils till tender and set aside.
In a deep pan, heat oil and add in the cumin and fennel seeds. Once they starts to sizzle, add in the onions, chillies, garlic and ginger.
Fry of a few minutes till onions lightly brown, before adding in the turmeric and chilli powder. Give it a quick stir and add in the tomatoes.
Once the tomatoes start to soften, add in the cooked lentils and about 1-2 cups of water, depending on the consistency you prefer.
Season with salt, and let the Dal simmer for a few minutes to allow all the flavours to blend.
Garnish with fresh cilantro and serve warm.

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