INPUT PROCESS OUTPUT
Process 1
DAL TADKA
1 cup(200g) yellow 1 teaspoon salt, plus 1 teaspoon black 1. Sift through the lentils and remove any pebbles. Soak the lentils
lentils more to taste mustard seeds in cold water for 15 minutes and then drain them.
2. Heat the coconut oil in a heavy, deep frying pan over
medium-high heat. Once the oil is shimmering, add the onions
and season with a pinch of salt, and cook for 5 to 7 minutes, until
softened and starting to turn golden brown on the edges.
3 Tablespoon 2 ? 3 cups (600 -840 1/ 2 teaspoon cumin 3. Add the garlic, ginger and serrano pepper. Cook for 60-90
seconds, or until garlic is lightly browned and the mixture is very
cooking oil mL) water seeds
fragrant. Add the curry powder, garam masala, coriander, and
turmeric and stir to coat into the onions, and cook for about 30
seconds, stirring almost constantly.
4. Deglaze the pan with the water (I use about 2 cups at this stage),
scraping up any browned bits on the bottom of the pan. Add the
1 Medium Chopped
1/ 4 teaspoon ground soaked and drained lentils, 1 teaspoon kosher salt, and black
Red onion and 4 pepper to taste. Stir to combine.
turmeric
Garlic 5. Bring the dal to a boil. Then lower the heat and partially cover
the pan with a lid (if your lid has a small hole on top to allow
steam to escape, you can fully cover the pan). Simmer the dal for
30 minutes, or until the lentils are fully cooked through, stirring
1- inch piece fresh occasionally and adding more water as needed to add adequate
1/ 4 teaspoon ground moisture/ liquid to the dal.
ginger minced (about
coriander 6. Add the diced tomatoes and cook for 4-5 minutes, or until they?ve
1 tablespoon)
cooked down and are basically blended into the dal. If using fresh
tomatoes, cook them until soft and broken down (fresh needs
more time than canned).
7. Finally, stir in the chopped cilantro. Taste, adding more salt as
needed.
1 teaspoon curry 1 teaspoon garam
powder masala
Process 2
1. Heat a small frying pan or tempering pan over medium heat on
the stove seprately.
2 stright cut green 2. Add the 1 1/ 2 ? 2 tablespoons of the coconut oil and, once it?s hot
1 diced tomatoes and shimmering, add the mustard seeds.
chilli
3. Once the mustard seeds start popping (30 to 60 seconds), add the
cumin seeds for a few seconds.
4. Finally, add the curry leaves, dried red chile peppers (if using)
and asafetida
1 small handful of 5. Keep stirring or shaking/ swirling the pan to help cook the spices
1 or 2 pinches evenly and to prevent burning, 20 to 30 more seconds, or until
fresh cilantro,
asafetida very aromatic and the curry leaves have shriveled, the chili
roughly chopped peppers and cumin seeds have turned darker.
Process 3
5 to 10 fresh curry 1. Pour the tadka over the dal and stir to combine. If desired,
1-2 dried red chile
leaves garnish with additional fresh cilantro and taste for seasonings.
