Local Curry test kitchen

Dal tadka

Name: Dal tadka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 250g split red lentils, rinsed; 900ml water; 1 tsp turmeric; 1 tomato, finely chopped; 1 tsp salt, plus more to taste; 2 tbsp ghee or neutral oil; 1 tsp cumin seeds; 3 garlic cloves, thinly sliced; 1 fresh chilli, sliced; ½ tsp Kashmiri chilli powder; ½ lemon, juiced

The lentils are deliberately gentle; the final tadka supplies the aroma and lets everyone adjust the heat at the table.

VegetarianGluten-free

Prep10 mins

Cook40 mins

Makes4

Method

Put the lentils, water, turmeric and tomato in a saucepan. Bring to a simmer and skim any foam.
Cook gently for 25–30 minutes, stirring more often near the end, until creamy. Add water if it becomes too thick.
Season the dal with salt and keep it hot over a very low heat.
Heat the ghee in a small pan. Add cumin, then garlic and fresh chilli. Cook until the garlic is pale gold.
Remove from the heat, add the chilli powder, and immediately pour over the dal. Finish with lemon.

Gluten note

Naturally gluten-free. Use certified gluten-free asafoetida if adding it; many blends contain wheat flour.