Eosinophilic Esophagitis Friendly Vegan Cozy Tarka Dal
Total time50 min
Prep time15 min
Cook time35 min
4.7(19)
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Learn more āIngredients
4 servings
For the dal
- 1 Ā½ cups red lentils, rinsed
- 5 cups water
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp cayenne pepper
- 2 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp salt, plus more to taste
For the tarka
- 2 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp cumin seeds
- Ā½ tsp black mustard seeds
- 2 dried red chilies
- Ā½ tsp smoked paprika
- 1ā2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or flatbread, for serving (optional)
Instructions
- 1
Heat 2 tbsp neutral oil in a large saucepan over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6ā7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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