Ingredients
For the dal:
200g yellow lentils, rinsed and drained
1 tsp Kala Namak
2 tsp turmeric, ground
2 tbsp spreadable fat
1 green cardamom pod
1 cinnamon stick
2 cloves
600ml water
1 onion, peeled and sliced into rings
3 tsp cayenne pepper
1 red chili pepper
For the masala:
1 onion, peeled and roughly chopped
3 cloves of garlic, finely chopped
1 tsp fresh ginger, finely chopped
2 tbsp coriander, finely chopped
2 tomatoes
2 tsp coriander seeds
1 red chili pepper
1 tbsp chili powder, ground
1 tsp cumin, ground
From our assortment
INSTRUCTIONS
1. Rinse the yellow lentils, and leave them to soak in fresh water for an hour. Drain the water and place the lentils in a saucepan.
2. Season with Kala Namak and turmeric, add around 600ml of water, and bring to the boil.
3. Boil the lentils for around 30 minutes over a medium heat until soft. Drain, return to the saucepan and set aside.
4. For the masala, blitz the chopped onions with cumin seeds, garlic, ginger, fresh coriander, tomatoes, coriander seeds and chili peppers in the mixer until you have a smooth paste.
5. Heat 1 tbsp spreadable fat in a large pan. Add the cardamom pod, cinnamon stick and cloves, and fry them for around 5 minutes. Pour in the masala and simmer for 10-15 minutes.
6. Stir in the cooked lentils. If necessary, add a little more water and salt. Simmer the lentils for a few more minutes, until they have the desired consistency.
7. In the meantime, melt 1 tbsp spreadable fat in another (small) pan. Add the onion rings, chili and cayenne pepper, and braise for 7-8 minutes until the onions are brown.
8. Serve the dal tadka in a bowl, drizzle with the oil the onions and chilis were frying in, and garnish with fresh coriander.
