Tarka daal
Red lentils simmered until silky, then finished with sizzling garlic, cumin and chilli. Cheap, filling and ready in 40 minutes.
- Serves4
- Prep10 min
- Cook30 min
- HeatWarm
Daal is the everyday comfort food of South Asia, and one of the cheapest good meals you can make. The tarka, spices fried in hot ghee or oil and poured over at the end, is what makes it sing.
Ingredients
- For the tarka
Pick upRed lentils, garlic, chillies and a bunch of fresh coriander
Method
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Put the lentils, water, turmeric and salt in a pan and bring to the boil. Skim off any foam.
Add the tomato and ginger, turn the heat down and simmer, part-covered, for 25 minutes, stirring now and then, until the lentils have broken down into a thick, soupy daal. Add a splash of water if it's too thick.
For the tarka, heat the ghee or oil in a small pan over a medium heat. Add the cumin seeds and let them sizzle for a few seconds, then add the garlic, chillies and onion, if using. Fry for 2 to 3 minutes, until the garlic is golden but not brown.
Take the pan off the heat, stir in the chilli powder and pour the sizzling tarka over the daal. Scatter with coriander and serve with rice or roti.
Tips
- Rinse the lentils until the water runs clear, or the daal can taste starchy.
- A squeeze of lemon just before serving brightens it up.
- Stir in a handful of spinach at the end for daal palak.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months. Add a splash of water when you reheat it.
- Heat
- Warm. Add green chillies at the table if you like it hotter.