Masoor dal tadka

You'll need

• 1 cup split red lentils (masoor dal), washed
• 1/4 tsp turmeric
• 1 tomato, chopped
• 1 tsp ghee or oil
• 1/2 tsp cumin seeds
• 2 cloves garlic, sliced
• 1 dried red chilli
• A pinch of asafoetida
• Salt, to taste
• 3 cups water

Method

1. Cook the dal with turmeric and water until soft, about 15 minutes.
2. Add the chopped tomato and simmer 5 more minutes.
3. Warm the ghee, crackle the cumin, garlic, red chilli and asafoetida, and pour over the dal.
4. Season with salt and serve hot with rice or roti.

Why this dish

Masoor dal cooks soft quickly and digests easily, a dal that settles both Pitta's need for something not too heavy and Vata's need for something warm and grounding.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

Often chosen by people browsing

A common choice among people browsing digestive issues, largely for how easily this particular dal cooks down and digests.