Dal Tadka

The story

Dal, a simple stew of lentils or split peas, is eaten every day in homes across India, usually with rice or flatbread. Each region and family has its own version.

The tadka (tempering) is what makes it sing: whole spices like cumin and mustard seeds are fried in hot ghee or oil until they crackle, then poured over the dal at the end, releasing a burst of aroma.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 1 cup yellow lentils (toor dal or red lentils), rinsed
• 3 cups water
• ½ tsp ground turmeric
• 1 tsp salt
• 1 tomato, chopped
• For the tadka: 1½ tbsp ghee or oil, 1 tsp cumin seeds, 1 dried red chili, 2 garlic cloves (sliced), ½ onion (finely chopped), pinch of chili powder
• Fresh cilantro and a squeeze of lemon, to finish

Steps

1. Put the lentils, water, turmeric and salt in a pot. Bring to a boil, skim off any foam, then simmer partly covered for 20 to 25 minutes until very soft.
2. Add the tomato, mash the lentils a little with a spoon or whisk, and simmer 5 more minutes. Add water if it's thicker than you like.
3. For the tadka, heat the ghee in a small pan. Add cumin seeds and the dried chili. When the seeds crackle, add the garlic and onion and cook until golden.
4. Turn off the heat, stir in the chili powder, and immediately pour the sizzling tadka over the dal.
5. Finish with cilantro and lemon. Serve with rice or flatbread.

Make it your way

• Vegan: use oil instead of ghee.
• Greener: stir in a handful of spinach at the end.
• Quicker: red lentils cook in about 15 minutes.

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