Tadka Dhal (Red Lentil Dhal)

Directions

Part One: Cooking the Lentils

• 1)

  Rinse lentils in cold water three times until water runs clear and drain in a sieve.

• 2)

  Add the drained lentils and 3 cups of water to a slow cooker and cook overnight on low setting until grains are nicely mushy, about 8 hours. If using an Instant Pot, cook on high pressure for 15 minutes.

Part Two: Making the Tadka

• 1)

  Heat two tablespoons of olive oil for 1 minute in a 10-inch, nonstick frying pan over medium-high heat.

• 2)

  Add onions. Do not immediately stir the onion. Allow the oil to warm up again and for the onions to sizzle before stirring. Then cook until onions turn light brown around the edges, about 5 minutes. Turn heat to medium.

• 3)

  Add the garlic and sauté for 3 minutes.

• 4)

  Add tomato and jalapeno and cook for fifteen minutes, reducing the heat as it cooks. E.g., after five minutes reduce heat to medium-low. Last ten minutes should be on a medium-low to low flame.

• 5)

  Transfer boiled lentils to frying pan. Add garam masala and turmeric.

• 6)

  Stir in cilantro.

• 7)

  Add salt.

• 8)

  Increase heat to medium and let it simmer for five minutes.

• 9)

  Transfer to a bowl to serve.