Dal tadka
Soft yellow lentils finished with a sizzling topping of garlic, cumin and chilli. Comforting and very cheap.
- Time40 min
- LevelEasy
- Costabout £0.70 a head
Ingredients
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Method
- 1
Rinse the lentils well under cold water until it runs mostly clear.
- 2
Put the lentils, water, turmeric, salt and tomato in a pan. Bring to the boil, then simmer for 25 minutes, skimming any foam, until completely soft.
25 min - 3
Whisk the dal until mostly smooth. Add a splash of water if too thick.
- 4
Heat the ghee in a small pan. Fry the onion for 6 minutes until golden.
6 min - 5
Add the cumin seeds, garlic and chillies and fry for 1 minute until the garlic is just golden.
- 6
Pour the sizzling mixture over the dal, scatter with coriander and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.