Dal Tadka (Nisha’s cookbook) p. 497

Tadka p. 72
Yogurt sauce p 213
Pickled red onions p 168

Make ahead:

1-3 days – Soak the lentils, drain, refrigerate
1-3 days – Prep onions, aromatics, and tomatoes. Refrigerate separately

Ingredients: Dal

Moong dal, Coconut oil, Yellow onion, Kosher salt / black pepper
Garlic cloves, Fresh ginger, Serrano pepper, Curry powder, Garam masala
Ground coriander, Ground turmeric, Fresh tomatoes, Fresh cilantro

Ingredients: Tadka

Coconut oil, Black or brown mustard seeds, Cumin seeds
Red chiles (chile de arbol), Asafetida, Fresh curry leaves or 10-12 dried

Ingredients: For Serving

Basmati rice or Indian flatbread, Plain vegan yogurt or mint yogurt sauce (page 213)
Red onions or pickled red onions (page 168)