{"id":7800,"date":"2015-03-11T03:17:34","date_gmt":"2015-03-11T09:17:34","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=7800"},"modified":"2020-03-25T13:34:41","modified_gmt":"2020-03-25T20:34:41","slug":"spicy-tomato-dal","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/spicy-tomato-dal\/","title":{"rendered":"Spicy Tomato Dal"},"content":{"rendered":"

Check me out on the Bond-Appetit Podcast<\/a> today! We talk about Nut Butters, pinterest, travel, Indian food (!!), and I reveal to the world that I have the least-classy taste in food e.v.e.r. Quesadillas FTW! Head on over<\/a> for a listen!<\/em><\/p>\n

\"Spicy<\/p>\n

Indian food train coming through AGAIN. Can't\/won't stop. It's so good!<\/p>\n

\"Spicy<\/p>\n

Dal is one of those things I didn't know I liked, until recently. We had it every morning for breakfast during yoga teacher training, and I LOVED it! I'd sprinkle in a big spoonful of seeds (sesame, sunflower, etc.) and a dollop of plain yogurt - perfection. Seriously. Yum. Then, I realized I had a bag of split yellow peas I needed to use! Woop!<\/p>\n

\"Spicy<\/p>\n

The thing about this recipe, as you might notice from it being quite red instead of yellow, is that it is tomato heavy. Dal recipes vary greatly, and I basically just didn't want to have \u00bd of a can of tomato sauce leftover: so I used the entire can. EFFICIENCY, my friends! Efficiency. I also happened to use the most vibrantly red tomato sauce known to man (Cirio. This is not sponsored, just my observation) so it's much more red than it would be with another brand.<\/p>\n

\"Spicy<\/p>\n

My favorite part about this recipe is how we get the SPICE! I poked holes in a few small green chilies and then threw them into the pot, whole, while they spiced up the dish! YUM. Don't skip it!<\/p>\n

\"Spicy<\/p>\n

I served this with phulka<\/a>, but it would also be good with naan<\/a>, rice, yogurt, or alone!<\/p>\n

Enjoy!<\/p>\nPrint<\/a><\/span>

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