Ingredients
-
-
1 1/4
-
1/2
-
3 1/2
-
1
-
1/2
-
2
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Tarka Dal,This is again an interpretation of my m-i-l’s delicious dal. This recipe makes a lot, but it’s great to freeze for future meals.,not so good.,This is again an interpretation of my m-i-l’s delicious dal. This recipe makes a lot, but it’s great to freeze for future meals.
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Steps
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1
Done
|
Be Sure to Rinse All Lentils Thoroughly, Until the Water Runs Quite Clear. |
|
2
Done
|
in a Large Dutch Oven (or Other Large Pot), Add in All the Ingredients For the Dal and Bring to a Boil. |
|
3
Done
|
Once Dal Reaches a Boil, Turn the Heat Down and Simmer For 30 Minutes. Stir Occasionally, Mashing Lentils Down to Create a Thick (but Still Quite Liquid) Mixture. |
|
4
Done
|
in a Separate Skillet, Heat Oil Over High Heat. Add in Mustard and Kalonji Seeds, Allowing Them to Sizzle For 5-10 Seconds. Add in the Onion and the Rest of the Spices, Stirring Until the Onion Starts to Brown. |
|
5
Done
|
Pour Onion/Spice Mixture Over Dal, and Stir to Incorporate Completely. Add Salt to Taste. |
|
6
Done
|
Simmer For a Further 15 Minutes to Allow the Flavors to Marry. |
|
7
Done
|
Stir in Cilantro Just Before Serving. |
