Tarka Dal

Method

1. 1

   Simmer the lentils 20 to 25 min

   Combine lentils, 1 litre water and turmeric in a large saucepan over high heat; bring to a boil, skim any foam, then reduce to low for a gentle uncovered simmer.

2. 2

   Cook until soft 20 to 25 min

   Simmer the lentils, stirring occasionally, for 20 to 25 minutes until completely soft and creamy; add boiling water in 50 ml additions if the pan starts to dry.

3. 3

   Season the dal 2 min

   Stir 1 tsp salt into the lentils over low heat for 2 minutes, then add boiling water in 50 ml additions until loose and spoonable; cover and keep hot over the lowest heat.

4. 4

   Soften the onion 8 to 12 min

   Heat 1 tbsp oil in a frying pan over medium heat, add onion and cook for 8 to 12 minutes, stirring often, until soft and lightly golden.

5. 5

   Cook the tomatoes 6 to 8 min

   Add tomatoes to the onion and cook over medium heat for 6 to 8 minutes, stirring regularly, until collapsed and jammy with no watery liquid remaining.

6. 6

   Combine the masala 1 min

   Stir the onion and tomatoes into the dal over low heat for 1 minute, until evenly combined; add boiling water if it is thicker than spoonable.

7. 7

   Heat the tarka oil

   Wipe the pan clean, add the remaining 1 tbsp oil and heat over medium-high heat until hot and shimmering but not smoking.

8. 8

   Sizzle the seeds 10 to 20 sec

   Add cumin and mustard seeds to the oil and fry over medium-high heat for 10 to 20 seconds, until they crackle and the cumin darkens slightly.

9. 9

   Fry the aromatics 30 to 45 sec

   Lower heat to medium, add garlic, ginger and chillies, and fry for 30 to 45 seconds, stirring constantly, until the garlic is pale gold; remove from the heat before it browns.

10. 10

    Finish the tarka 10 sec

    Stir garam masala into the hot oil off the heat for 10 seconds, until fragrant, then immediately pour all the oil, seeds and aromatics over the hot dal.

11. 11

    Season and serve 30 sec

    Swirl the tarka through the dal, stir in lemon juice and taste over low heat for 30 seconds, adding salt as needed; scatter with coriander and serve hot.

Tips

• Keep the lentils at a gentle simmer and add boiling water if they begin to dry before softening.
• Keep the dal loose and spoonable, adding boiling water a little at a time because it thickens as it stands.
• Prepare the garlic, ginger and chillies before frying the seeds, and take the pan off the heat while the garlic is still pale gold.

Swaps

• Use ghee instead of neutral oil for a richer flavour.
• Use a pinch of chilli flakes instead of the green chillies, adding them with the garlic and ginger.

Storing

Cool promptly, refrigerate in a covered container for up to 3 days, and reheat until steaming hot, loosening with boiling water as needed.