Tadka Dal
A simple lentil dish from the north of India. Tadka refers to the tempering of spices and flavourings before they are combined with the main ingredients, in this case yellow split peas. The dal is delicious with Indian flat breads or any rice dish.
Ingredients
Serves 4
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400g yellow split peas, rinsed well
1 litre water
½ tsp ground turmeric
½ tsp ground coriander
½ tsp garam masala
4 curry leaves
2 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, peeled and finely chopped
1 small onion, peeled and finely chopped
1½ tsp red chilli powder
4 medium tomatoes, skinned and finely chopped
Sea salt and freshly ground black pepper
Method
Tip the split peas into a saucepan and cover with the water. Add the turmeric, coriander, garam masala and curry leaves. Stir well and bring to the boil. Skim off any scum that rises to the surface and reduce the heat. Simmer for 30-40 minutes or until the lentils are tender. If the mixture becomes too dry, add a little more water.
Heat the oil in a pan over a medium heat. Add the cumin seeds and fry for a minute or until fragrant. Add the garlic and onion and fry for 4-6 minutes, until lightly golden brown. Stir in the chilli powder and, after a minute, tip the chopped tomatoes into the pan. Season the mixture with salt and black pepper and simmer over a medium heat for 6-8 minutes.
Pour the contents of the pan over the cooked lentils and stir well. Bring to a simmer and cook for a further 10-15 minutes, until the lentils are soft and thick. If you prefer, add a little hot water to thin down the consistency. Taste and adjust the seasoning and serve hot.