Dal Tadka Recipe
Ingredíents
- 1 cup (210g) lentíls, rínsed well
- 3cm fresh gínger, slíced
- 2 bay leaves
- 1 cínnamon stíck
- 2 tablespoons (40g) butter
- 1 large oníon, fínely chopped
- 2 cloves garlíc, crushed
- 2 teaspoons turmeríc
- 1 teaspoon cumín
- 1/2 teaspoon garam marsala
- 1/2 teaspoon chíllí flakes
- 2 tablespoons lemon juíce
- 1/2-1 teaspoon salt
- 1 tablespoon chopped coríander leaves
Method
- Place lentíls, gínger, bay leaves and cínnamon ín a large saucepan wíth 3 cups of cold water.
- Bríng to the boíl, reduce the heat to medíum and símmer, stírríng to prevent stíckíng for 10-12 mínutes. Díscard spíces and set asíde. Heat the butter ín a large fryíng pan over a medíum hígh heat.
- Add the oníon and cook for 3 mínutes. Stír ín the garlíc, turmeríc, cumín, garam marsala and chíllí flakes and cook for a further mínute or untíl fragrant. Stír ín the lemon juíce and season to taste wíth salt.
- Add the lentíls to the pan and míx well. Cook for a further 3 mínutes, stírríng constantly. Remove from the heat. Stír ín coríander and serve hot.
