Post by @vatscookin

my fav 20 min weeknight meal 💗 ingredients (serves 2-3): 1 tbsp ghee 1/2 tbsp cumin seeds 1/2 tbsp mustard seeds 2-3 curry leaves 2 cloves garlic, chopped 1/2 inch ginger, grated 1/2 green chili, chopped 1/2 tsp asafoetida (hing) 1/2 medium onion, chopped 1 small roma tomato, chopped 1/2 tbsp turmeric powder 1/2 tbsp cumin powder 1.5 tbsp coriander powder 1 tsp kashmiri red chili powder + 1/2 tsp for tadka 1/2 cup toor dal, cooked 1 can chickpeas, drained and rinsed 2 tbsp fresh coriander, chopped salt to taste instructions 1. heat the ghee over medium heat. add the cumin seeds, mustard seeds, hing, and curry leaves. once they start to sizzle, add the chopped garlic, ginger, and green chili. cook for no more than 30 seconds so the garlic doesn’t burn. 2. add the chopped onion and cook until lightly golden. add the tomato and cook until softened. 3. add salt, kashmiri red chili powder, turmeric, cumin powder, and coriander powder. mix well and reduce the heat so the spices don’t burn. if the mixture looks too dry, add a splash of water and cook until the ghee separates from the masala. 4. add the cooked toor dal, followed by the chickpeas. mix well and let everything simmer for about 10 minutes. 5. finish with a tadka made with the remaining 1/2 tsp kashmiri red chili powder, then garnish with fresh coriander and serve with rice! #indianfood #comfortfood #vegetarianrecipe #highfiber #lentils