Dal Tadka

Dal

• toor dal or yellow split lentils250 g
• ground turmeric½ tsp
• tomatoes1
• green chillies1
• salt
• water1 l
• coriander1 handful

Tadka

• ghee3 tbsp
• cumin seeds1 tsp
• mustard seeds½ tsp
• dried red chillies2
• garlic cloves4
• asafoetida (optional)1 pinch
• chilli powder½ tsp

Dal

1. 01

   Rinse the lentils two or three times. Chop the tomato and slit the green chilli lengthways, then simmer them with the lentils, the turmeric and the water for 40 to 50 minutes, skimming the foam, until the lentils are completely soft.

2. 02

   Whisk briefly so some lentils break down and thicken the rest. Season with salt and keep it hot. Roughly chop the coriander.

Tadka

3. 03

   Thinly slice the garlic. Heat the ghee in a small pan until shimmering. Add the cumin seeds and mustard seeds and wait for them to pop — this takes seconds, and burnt seeds make the whole pot bitter.

4. 04

   Add the dried chillies, the garlic and the asafoetida, if using, to the pan and fry until the garlic is golden, then take off the heat and stir in the chilli powder.

5. 05

   Pour the tadka over the dal while it is still crackling, scatter with the coriander and stir through at the table.