Dal Tadka

Soak the lentil of your choice for 4-6 hours. Drain, rinse and cook the lentils until they are soft. Cool down to room temperature and blend in a blender until smooth in consistency. Heat a pan and temper, as per your choice, with 1 tsp mustard seeds, 1 tsp cumin seeds, 1-3 cloves, 1 small cinnamon stick, curry leaves, red chilli and asafoetida.

As per your choice, add chopped onions, tomatoes, garlic, ginger and green chillies and cook a little. Add the cooked lentils, salt to taste, curry powder and ½ tsp turmeric powder. Bring to a boil. Add lemon juice and garnish with coriander leaves. Serve hot by itself or with steamed rice.

Serves 4-6

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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