‘Easy going’ Tadka Dal !

Ingredients for Tadka Dal-

• 1 cup masoor dal( red lentils) washed and drained
• 2 ½ cups water
• ½ teaspoon turmeric powder
• Sea salt to taste

For the tempering-

• 2 teaspoons  coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 slices of green Serrano pepper, or to taste
• 2 dried red chilies
• 1 garlic clove, sliced
• 1 small red onion, finely diced
• ½ plum tomato, finely diced

• ¼ cup water
• 1 tablespoon brown sugar
• Juice of 1 lime
• Up to 1 cup water to thin the consistency of dal, according to your liking
• Salt to adjust, if needed
• Chopped cilantro/coriander leaves to serve

To make the Tadka Dal-

1. Heat the dal, water, turmeric and sea salt in a saucepan, over medium heat. When it comes to a boil, lower the heat and let the dal cook for about 18 to 20 minutes or until completely cooked. The dal turns yellow and the individual split lentil can be easily mashed between your finger tips or between a plate and a spoon. Set aside. If you like a smooth textured dal, use a wire whisk to lightly whip it.
2. In a separate pan, heat the  coconut oil over medium heat. Add the mustard seeds and cumin seeds and as they start to sizzle and sputter, add the chili peppers, garlic and onion. When they start to caramelize, add the tomato. Stir fry it and add the 1/4 cup water and let the tomato cook.
3. Add the cooked dal, brown sugar and lime juice. Stir and add water, according to your desired dal consistency. Add salt, if needed and let the dal simmer for a few minutes.
4. Top with the chopped cilantro/coriander leaves and serve with cooked Basmati rice and the Crunchy Apple Pickle.