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Tadka dal
Yellow lentils, finished with cumin, garlic and chilli sizzled in oil.
- Time
- 40 min
- Serves
- 4
- Oil
- Midday
Ingredients · Serves 4
- 250 g red lentils, rinsed
- 1 litre water
- 1 tsp ground turmeric
- Salt
- For the tadka: 3 tbsp Noor olive oil, 1 tsp cumin seeds, 1 onion (sliced), 3 garlic cloves (sliced), 1 green chilli, 1 tsp grated ginger, 2 tomatoes (chopped)
- Coriander and lemon to serve
Method
- Simmer the lentils in the water with the turmeric for 20–25 minutes, stirring now and then, until soft. Salt to taste.
- For the tadka, heat the oil and fry the cumin seeds for a few seconds until they sizzle.
- Add the onion and cook until golden, then the garlic, chilli and ginger for 1 minute, then the tomatoes for 5 minutes.
- Pour the tadka over the dal, stir, and finish with coriander and a squeeze of lemon.