Introduction
Dal is a dish of split lentils or peas cooked until soft, then finished with spices fried in hot oil. Made with red lentils, it needs no soaking and is ready in half an hour, which makes it one of the cheapest and most comforting meals you can cook.
In India, Pakistan, Nepal and Bangladesh, dal and rice are eaten almost every day, and every region, even every family, has its own version. Red lentils are called masoor dal. The last step, the tadka (or tarka), is what gives the dish its aroma: spices are sizzled in fat and poured over the lentils just before serving.
Ingredients
- 250 g red lentils
- 1 litre water
- 1 teaspoon ground turmeric
- 2 tomatoes, chopped, or half a can of chopped tomatoes
- salt
- juice of ½ lemon
For the tadka:
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely sliced
- 3 garlic cloves, sliced
- a small piece of ginger, grated
- 1 or 2 dried chilies, or a pinch of chili flakes
To serve: fresh coriander and rice or flatbread.
Tools
- A large pot
- A small frying pan
Preparation
- Rinse the lentils in cold water until it runs almost clear. Put them in the pot with the water, turmeric and tomatoes.
- Bring to the boil, skim off the foam, then simmer for 20 to 25 minutes, stirring now and then, until the lentils have fallen apart. Add water if it gets too thick. Season with salt.
- For the tadka, heat the oil in the frying pan. Add the mustard and cumin seeds; when the mustard seeds start to pop, add the onion and cook until golden, about 8 minutes.
- Add the garlic, ginger and chilies and cook for one more minute, until the garlic is lightly golden.
- Pour the hot tadka over the dal, add the lemon juice and stir. Serve with coriander, and rice or flatbread.