My choice of lentils for this tarka dal was toor dal, otherwise known as toovar dal or split pigeon peas, which I find is a slightly sweeter and more full-textured split dal than most. With very little preparation or cooking time, this dal is an excellent addition to a full-course Indian meal and makes for a quick and simple but lovely Indian dinner by itself with rice and a vegetable dish. Basmati rice is a perfect accompaniment, but I choose to cook up some Jasmine rice to go along with the dal. Any Indian flatbread would also be a fine addition to your dinner, with or without rice. Hot days certainly call for rather easy to prepare meals and India is hot, but most folks there eat spicy dishes. It does help to cool you down, believe it or not.
This is my contribution to this month's My Legume Love Affair hosted this time around by Simona. This popular event was started by lovely Susan of The Well Seasoned Cook.
|Tarka Dal With Tomato and Spices|
|Recipe by Lisa Turner|
Published on July 6, 2012
Lentil curry seasoned with a burst of flavor from seeds and spices quickly fried in hot oil
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More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Lentil Rasam
Toor Dal Palak
Urad Dal with Fresh Fenugreek
Split Pea Cilantro Dumplings in a Coconut Curry
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