Dal Tadka

1/2 cup Red Lentils
1/2 cup Yellow Split Peas
1 large tomato, chopped
1/2 large onion chopped
4 garlic cloves, minced
1 tsp chopped ginger
1 tsp cumin seed
1/2 tsp turmeric
1/2 tsp garam masala
1/2 onion sliced
1 tbsp vegetable oil
1/2 teaspoon red pepper flakes (or to taste)

Serve over brown basmati rice

bring ingredients (except the second half an onion and oil) to a boil in a large, heavy saucepan, reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dal take different amounts of time, for at least 30 minutes. Check the lentils to see if cooked through if not keep simmering checking every 5 minutes until done. Add the red pepper flakes and cook until onions are softened and touched with brown.

While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.

Serving Size: here

Number of Servings: 6

Recipe submitted by SparkPeople user MEDUSA1977.