Dal Tadka

Ingredients

• 300 g Green Lentils
• 180 g Onion
• 6 clove Garlic
• 20 g Ginger
• 35 g Tomato paste
• 400 g Canned tomatoes
• 4 g Turmeric
• 6 g Cumin
• 6 g Ground Coriander
• 5 g Garam Masala
• 2 g Chili flakes(optional)
• 14 g Salt
• 1500 ml Water
• 30 ml Rapeseed Oil
• 4 g Mustard Seeds
• 1 Bird Eye Chili(optional)
• 15 g Coriander(optional)
• 1 Lemon(optional)
• 300 g Basmati Rice

Method

1. 1

   Rinse the Red Lentils in a sieve until the water runs mostly clear. Finely chop the Onion. Grate the Ginger. Finely chop 4 clove Garlic for the dal (save 2 clove Garlic for the tadka).

2. 2

   Start the rice: add Basmati Rice, 600ml Water, and 4g Salt to a pot. Bring to a boil, cover, then cook on very low heat until the water is absorbed. Turn off the heat and keep covered.

3. 3

   In a large pot, heat a small splash of Vegetable oil from the measured amount (use about 10ml) over medium heat. Cook the Onion until soft and lightly golden. Stir in the Ginger and the 4 clove chopped Garlic for 1 minute.

4. 4

   Add Tomato paste, Canned tomatoes, Turmeric, 3g Cumin, Ground Coriander, Garam Masala, Chili flakes (if using), and 10g Salt. Cook 2 minutes, stirring, to darken the tomato paste slightly.

5. 5

   Add the rinsed Red Lentils and 900ml Water. Bring to a boil, then simmer uncovered, stirring occasionally, until the lentils break down and the dal turns thick and creamy. If it gets too thick, add 50–100ml extra Water.

6. 6

   Make the tadka: push the dal to one side of the pot to expose a small patch of the bottom. Add the remaining Vegetable oil (about 20ml), then add Mustard Seeds and 3g Cumin. When they start to pop, add the remaining 2 clove Garlic (thinly sliced) and Fresh Chili (if using) and cook 60–90 seconds until fragrant. Stir the sizzling oil and spices through the dal. Finish with Fresh cilantro and a squeeze of Lemon (optional). Serve with the rice.