Ingredients
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Method
- 1
Rinse the dal until the water runs clear. Put in a pan with the water, turmeric and tomatoes. Bring to the boil, skim off any foam, then simmer partly covered for 35 minutes until completely soft.
35 min - 2
Whisk the dal with a whisk or potato masher until smooth and creamy.
- 3
Stir in the tamarind, sugar, green chilli, ginger and salt. Simmer for 5 minutes, adding water if too thick. It should pour like thin soup.
5 min - 4
Heat the oil in a small pan. Add the mustard seeds, and when they pop add the cumin, curry leaves and asafoetida for 20 seconds.
- 5
Pour the sizzling oil over the dal and stir. Finish with fresh 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.