Masoor Dal with Garlic Tadka

Method

1. 1

   Start the lentils

   In a small saucepan, combine the lentils, turmeric, tomato, 900 ml water and ¾ tsp salt. Bring to a boil over high heat, skimming foam, then reduce to low heat.

2. 2

   Simmer until soft

   Partly cover and simmer over low heat for 18 to 22 minutes, stirring every 5 minutes, until the lentils have collapsed and are completely soft; add hot water if needed to prevent sticking.

3. 3

   Adjust the dal texture

   Stir and mash the dal over low heat for 1 minute, adding hot water as needed until it is creamy and pours slowly from a spoon; keep it covered over the lowest heat.

4. 4

   Get ready for the tadka

   Once the dal is cooked and kept hot, set the cumin, garlic, chillies and coriander beside the hob; heat the oil in a small pan over medium heat for 1 minute, until shimmering.

5. 5

   Sizzle the cumin

   Add the cumin seeds and cook over medium heat for 15 seconds, until fragrant and sizzling, then immediately add the garlic and chillies.

6. 6

   Finish the tadka

   Cook over medium heat for 1 to 2 minutes, stirring, until the garlic is pale golden at the edges; stir in the ground coriander for 5 seconds, then remove from the heat.

7. 7

   Finish and serve

   Pour the hot tadka over the hot dal and stir; take the dal off the heat, add the lemon juice and remaining ½ tsp salt, taste and adjust, then serve hot.

Tips

• Stir the lentils every few minutes, especially near the end, to prevent sticking or boiling over.
• Use hot water to adjust the dal: it should be creamy and pour slowly from a spoon.
• Have the tadka ingredients ready before heating the oil, as garlic can burn quickly.
• Leave the dried chillies whole for milder flavour, or break them before frying for more heat.

Swaps

• Use ghee instead of neutral oil for a richer tadka.
• Use fresh green chillies instead of dried red chillies, adjusting the amount to taste.
• Use lime juice instead of lemon juice.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a splash of water, stirring until steaming hot throughout.