Tarka Dal (LENTILS WITH ONIONS AND CORIANDER)

There are many versions of this north Indian recipe, as the name literally means spiced, flavoured lentils. I make my Tarka Dal as below because it’s easy, unfussy and tastes light and delicious. The ‘tadka’, could include a variety of spices such as cloves, cinnamon, fenugreek seeds, curry leaves or herbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the lentils and double the volume of water in a heavy-based saucepan and bring to the boil, then reduce the heat and simmer for 30 minutes until soft and mushy, skimming the scum off the surface from time to time. You may need to add a splash of water if the dal becomes too dry.

Step 2

Meanwhile, heat the oil in a frying pan over a high heat and add the cumin seeds. When they start to crackle, add the onion and stir for 7–8 minutes until golden. Stir in the garlic and cook for 2–3 minutes until brown

Step 3

Add the tomato, chillies, turmeric and garam masala to the pan, season with salt and cook for 3–4 minutes until soft. Carefully pour in the cooked lentils with the cooking liquid, stir and season to taste.

Step 4

Serve hot, sprinkled with the coriander and garam masala, with rotis alongside