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Tadka Dal

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Servings 4 people

Ingredients
  

To cook the lentils:

  • 1 cup (165g) red split lentils aka masoor lentils, rinsed well until the water runs clear. Not essential but ideally allow lentils to soak in a bowl full of water for a couple of hours
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • Water

To cook the tadka

  • 3-4 tbsp ghee/butter/oil or a blend og ghee/butter & oil
  • 2 tsp cumin seeds
  • 1/4 tsp of asafoetida optional
  • 1 small onion (90g) finely diced
  • 3 cms ginger grated
  • 2 cloves garlic grated
  • 4-5 tbsp tomato passata
  • 1-2 green chillies or you can use 1/4 tsp chilli powder
  • 1/2 tsp salt or according to taste
  • 1/4 tsp paprika
  • 1/2 tsp mango powder/amchur optional Amchur/Mango Powder or Lime/Lemon juice
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • Handful fresh coriander roughly chopped

Instructions
 

  • Place the lentils in a pot along with salt and turmeric and 4 cups (approx 1litre) of boiling water. Bring to a boil and then reduce the heat slightly. Cook lentils on a gentle rolling simmer for 25-30 minutes or until the lentils are soft and tender mixing every few minutes. Use a spoon to skim off any foam that forms and discard.
  • The water & lentils should be blended together & creamy in texture once cooked. If the water reduces before the lentils are cooked, you can add a little more.
  • Whilst the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. Then add the onions and cook for 2-3 minutes until soft. Now add the garlic & ginger. Allow to cook for 2-3 minutes until golden in colour. Now stir in the tomato passata and chilli.
  • Reduce the heat. Then add salt, paprika, turmeric and mango powder, Mix well and cook for a further 2-3 minutes until the oil begins to separate from the masala.
  • Once the lentils are cooked, add them to the pan the tadka was cooked in. Mix well and bring to a boil. If you think the dal is too thick you can add a little more water (you may need to adjust seasoning accordingly).
  • Finish with the garam masala and fresh coriander. Taste for salt and chilli adjust accordingly. Remove from heat and serve with rice or your favourite Indian bread.