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Tadka Dal – Lentils

Ingredients

  • 125 gm moong dal (gold lentils), washed and drained
  • 2 cups water
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • Pinch of asafoetida
  • 2 cloves of garlic, minced
  • 14 oz. can of tomatoes and chilis

Add water to lentils and turmeric in sauce pan. Get it boiling, then turn to low and cover. Check in 15 minutes. Add cumin, salt, garlic and asafoetida. When it gets thicker add tomatoes and chilis undrained. If it’s too thin you can drain the tomatoes and chilis. Mash with a fine potato masher and cook down to desired thickness. (Actually, I’m starting with less water and adding more to get desired thickness)

Dry Rub

  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 1/4 cup coarse salt
  • 2 tbsp. ground black pepper
  • 2 tbsp. garlic powder
  • 1 tbsp. cayenne pepper

Season meat with dry rub, then let sit 30 to 45 minutes before grilling.

Stir Fry Sauce

  • 2 cloves garlic minced
  • 1 tbsp. ginger chopped fine
  • 2 tsp. sesame oil
  • 2 tbsp. rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 1 tbsp. sriracha
  • 2 tbsp. sugar or honey
  • 1 tbsp. cornstarch

Roasted Carrots with Vinaigrette

  • 1/4 cup Olive Oil
  • 2 tbsp. Olive Oil
  • 2 tbsp. Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Minced Garlic
  • Rosemary and Thyme
  • 5 lbs. Carrots cut into sticks

Preheat oven to 475 degrees. Cut the carrots into sticks. Coat with oil, then salt and pepper. Place on one or two baking sheets, bake for 15 minutes. Toss them once or twice for even cooking.

Mix the other ingredients for the vinaigrette for dipping or just pour over everything.

Peanut Sauce

  • 3 tbl creamy peanut butter
  • 1 tbl soy sauce
  • 1 tbl lime juice
  • 2 tsp brown sugar
  • 2 tsp chili garlic sauce
  • 1 tsp grated ginger

Whisk all the ingredients together until smooth. Can be thinned with warm water as needed.