Dal Tadka

• Green Lentils(300 g)
• Onion(1)
• Garlic(6 cloves)
• Ginger(20 g)
• Tomato paste(2¼ tbsp)
• Canned tomatoes(400 g)
• Turmeric(1¼ tsp)
• Cumin(2½ tsp)
• Ground Coriander(1 tbsp)
• Garam Masala(1¾ tsp)
• Chili flakes(1¼ tsp)optional
• Salt(2¼ tsp)
• Rapeseed Oil(2 tbsp)
• Mustard Seeds(¾ tsp)
• Bird Eye Chili(1)optional
• Coriander(15 g)optional
• Lemon(1)optional
• Basmati Rice(300 g)

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop {Onion}. Thinly slice {Garlic}. Grate {Ginger}. Thinly slice {Fresh Chili}.

   ~10 min

2. 2

   Cook the rice: add {Basmati Rice}, {Water}, and {Salt} to a pot. Bring to a boil, cover, then cook on low until tender. Turn off the heat and keep covered.

   ~15 min

3. 3

   Start the dal: heat {Vegetable oil} in a wide pot over medium heat. Add {Onion} and cook until softened. Stir in {Ginger} and half the {Garlic} and cook until fragrant.

   ~8 min

4. 4

   Stir in {Tomato paste}, {Turmeric}, and {Ground Coriander} for 1 minute. Add {Canned tomatoes}, {Lentils}, {Water}, and {Salt}. Bring to a boil, then simmer until the lentils are very tender and the dal is thick. Mash a few spoonfuls against the pot to make it creamier.

   ~22 min

5. 5

   Make the tadka: in a small pan, heat {Vegetable oil} over medium-high. Add {Cumin} and {Mustard Seeds} and cook until they sizzle and pop. Add the remaining {Garlic}, {Fresh Chili}, and {Chili flakes} and cook briefly until the garlic turns pale golden.

   ~4 min

6. 6

   Finish and serve: stir {Garam Masala} into the dal, then pour the hot tadka over the top. Squeeze in {Lemon} juice and stir. Serve the dal over the rice and top with {Fresh cilantro}.

   ~1 min