How to make Dal tadka

Ingredients

• 200 g split red lentils (masoor dal), rinsed, or yellow split lentils (toor dal), soaked for 30 minutes
• 1 litre water
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 3 cloves garlic and a thumb of ginger, finely chopped
• 1 tomato, chopped
• ½ teaspoon chilli powder (or less, to taste)
• ½ teaspoon garam masala
• A handful of fresh coriander, chopped

Method

1. Put the lentils, water and turmeric in a pan, bring to the boil and skim off the foam.
2. Simmer, half covered, stirring now and then, until the lentils are soft and falling apart: about 25 minutes for red lentils, 40 to 50 minutes for toor dal. Add the salt and a little more water if it is too thick.
3. For the tadka, heat the ghee or oil in a small frying pan. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the onion and fry until golden, then the garlic and ginger for 1 minute, then the tomato and chilli powder. Cook until the tomato is soft.
5. Pour the tadka over the dal, stir in the garam masala, sprinkle with coriander and serve with rice or roti.