Comforting Indian lentil curry finished with a fragrant garlic and spice tempering.
Prep 10 min
Cook 35 min
Serves 4
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250 g
Red lentils
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1
Onion
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5 cloves
Garlic
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1 tbsp
Ginger
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200 g
Chopped tomatoes
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1 tsp
Turmeric
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1 tsp
Ground cumin
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1 tsp
Mustard seeds
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0.5 tsp
Chilli flakes
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1 handful
Fresh coriander
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2 tbsp
Oil
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1
Rinse the lentils thoroughly under cold water until the water becomes mostly clear.
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2
Place the lentils into a saucepan with turmeric and enough water to cover generously. Bring to the boil, then reduce heat and simmer for 20–25 minutes until completely soft.
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3
While the lentils cook, heat half the oil in a frying pan and cook the chopped onion for 8 minutes until softened and lightly golden.
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4
Add ginger, half the garlic and chopped tomatoes, then cook for another 5 minutes until the tomatoes begin breaking down.
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5
Stir the onion mixture into the cooked lentils and season with salt to taste.
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6
For the tadka, heat the remaining oil in a small pan and add mustard seeds. Once they begin to pop, add the remaining garlic and chilli flakes.
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7
Cook the garlic carefully until golden and fragrant, taking care not to burn it.
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8
Pour the hot garlic oil directly over the dal immediately before serving.
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9
Finish with freshly chopped coriander and serve with rice or flatbread.