Dal tadka

I was looking for ways to use up a huge bag of red lentils and I figured dal is usually a good idea. I found this recipe and was super intrigued by it seeming a bit like a porridge but with delicious spicy mix-ins.

I’ve been slowly building up my pantry and spice rack, learning a bit more about flavors and tastes I’ve never really had a grasp of before.

On the cutting board I have chopped onions, jalapenos, cilantro, and grated ginger. On the plates I have chili flakes, turmeric, paprika, cumin seeds, curry powder, and garam masala - plus a nice big pat of butter.

Living with a (mostly) vegetarian for so many years now has really forced me to look outside the food I grew up with (mostly meaty). It’s been a bit challenging, but fun to diversify and explore.

After getting all the spices all bubbly and fragrant, stirring it into the lentils gives it this wonderfully mellow look.

Paired up with some homemade pita (I know!) plus some fluffy basmati rice, this was even better than takeout.