Tadka dal recipe

Ingredients

• 200g masoor dal (red lentils)

• 100g mung dal (split yellow lentils)

• ½ tsp turmeric powder

• Salt, to taste

• 600ml water

• 2tbsp oil or ghee

• 1 onion, thinly sliced

• 2 cloves garlic, finely chopped

• 2 tomatoes, chopped

• 1 tsp cumin seeds or mustard seeds

• 2 bay leaves or curry leaves

• A handful of fresh coriander, chopped

• Juice of ½ lemon

Method

1. Soak the lentils: Rinse and soak the masoor dal and mung dal together for 1 hour, then drain.

2. Cook the dal: In a pan, add the soaked lentils with 600ml water, turmeric, and a little salt. Simmer for about 30 minutes, or until the dal is soft and creamy.

3. Prepare the tempering (tadka): In a separate pan, heat a little oil or ghee. Add the thinly sliced onion. Stir in the jeera seeds/mustard seeds and bay/curry leaves. Once they sizzle and release their aroma, add the garlic and cook briefly until fragrant. Finally, add the tomatoes and cook until softened.

4. Combine: Pour this tempering over the cooked dal and stir well. Simmer together for a few minutes to let the flavours blend.

5. Finish: Add lemon juice and fresh coriander before serving.

Serve hot with steamed rice or Indian breads like chapati or naan