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Food & Drink
This is probably the most famous lentil dish coming out of India—yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don’t have half of these spices, then don’t worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.
1 1/2 cups dried toor dhal (yellow lentils/yellow split peas), rinsed in several changes of water
1 tsp ground turmeric
2 black cardamom pods (optional)
3 tbsp vegetable oil
2 cinnamon sticks
4 green cardamom pods
2 tsp black mustard seeds
1 tsp cumin seeds
2 scallions, finely sliced
2–3 chiles, any color, seeded if you don’t like it fiery, some chopped & the rest left whole
2 fat cloves garlic, finely chopped
1 tbsp peeled & finely chopped fresh ginger
6 cherry tomatoes, cut in half
Good pinch of sea salt, or to taste
1 tsp sugar, to taste
Juice 1/2 lemon