Eosinophilic Esophagitis Friendly Gluten Free Tomato Dal
Total time55 min
Prep time15 min
Cook time40 min
4.9(7)
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Learn more āIngredients
4 servings
For the dal
- 1 cup red lentils
- 3 cups water
- 2 tbsp neutral oil (such as avocado or sunflower oil)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp ground turmeric
- Ā½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 tsp salt, plus more to taste
For the tarka
- 1 tbsp neutral oil (such as avocado or sunflower oil)
- 1 tsp cumin seeds
- Ā½ tsp smoked paprika
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then drain well.
- 2
Heat 2 tbsp oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
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