1Rinse a large mug of yellow split lentils thoroughly.
2Rinse a large mug of yellow split lentils thoroughly.
3Rinse a large mug of yellow split lentils thoroughly.
4Place the rinsed lentils into a pan with four mugs of boiling water.
5Place the rinsed lentils into a pan with four mugs of boiling water.
6Place the rinsed lentils into a pan with four mugs of boiling water.
7Bring the lentils to a boil and then skim off any foamy scum from the top.
8Bring the lentils to a boil and then skim off any foamy scum from the top.
9Bring the lentils to a boil and then skim off any foamy scum from the top.
10Add about two tablespoons of passata, a third of a tablespoon of salt, a pinch of garam masala, one tablespoon of coriander, and one tablespoon of 'my bizar' to the lentils.
11Add about two tablespoons of passata, a third of a tablespoon of salt, a pinch of garam masala, one tablespoon of coriander, and one tablespoon of 'my bizar' to the lentils.
12Add about two tablespoons of passata, a third of a tablespoon of salt, a pinch of garam masala, one tablespoon of coriander, and one tablespoon of 'my bizar' to the lentils.
13Cover the pan with a lid and simmer on low heat for 15 minutes.
14Cover the pan with a lid and simmer on low heat for 15 minutes.
15Cover the pan with a lid and simmer on low heat for 15 minutes.
16After 15 minutes, check the dal and add some hot water if it appears too thick.
17After 15 minutes, check the dal and add some hot water if it appears too thick.
18After 15 minutes, check the dal and add some hot water if it appears too thick.
19Optionally, add a couple of green chillies to the dal.
20Optionally, add a couple of green chillies to the dal.
21Optionally, add a couple of green chillies to the dal.
22Replace the lid and let the dal simmer while you prepare the tadka.
23Replace the lid and let the dal simmer while you prepare the tadka.
24Replace the lid and let the dal simmer while you prepare the tadka.
25Fry a small onion in a tablespoon of butter until golden.
26Fry a small onion in a tablespoon of butter until golden.
27Fry a small onion in a tablespoon of butter until golden.
28Add one tablespoon of ginger or garlic paste (or grated fresh ginger/garlic) to the frying onion.
29Add one tablespoon of ginger or garlic paste (or grated fresh ginger/garlic) to the frying onion.
30Add one tablespoon of ginger or garlic paste (or grated fresh ginger/garlic) to the frying onion.
31Once sizzling, add a teaspoon of cumin seeds and stir them in quickly before taking off the heat.
32Once sizzling, add a teaspoon of cumin seeds and stir them in quickly before taking off the heat.
33Once sizzling, add a teaspoon of cumin seeds and stir them in quickly before taking off the heat.
34Pour the prepared tadka into the dal and stir.
35Pour the prepared tadka into the dal and stir.
36Pour the prepared tadka into the dal and stir.
37Stir in a handful of fresh chopped coriander.
38Stir in a handful of fresh chopped coriander.
39Stir in a handful of fresh chopped coriander.
40Gently simmer the dal for another 30 seconds before serving.
41Gently simmer the dal for another 30 seconds before serving.
42Gently simmer the dal for another 30 seconds before serving.
Ingredients
1 large mug yellow split lentils
1 large mug yellow split lentils
1 large mug yellow split lentils
4 mugs boiling water
4 mugs boiling water
4 mugs boiling water
2 tbsp passata
2 tbsp passata
2 tbsp passata
0.33 tbsp salt
0.33 tbsp salt
0.33 tbsp salt
1 pinch garam masala
1 pinch garam masala
1 pinch garam masala
1 tbsp coriander
1 tbsp coriander
1 tbsp coriander
1 tbsp my bizar
1 tbsp my bizar
1 tbsp my bizar
2 green chillies
2 green chillies
2 green chillies
1 small onion
1 small onion
1 small onion
1 tbsp butter
1 tbsp butter
1 tbsp butter
1 tbsp ginger or garlic paste
1 tbsp ginger or garlic paste
1 tbsp ginger or garlic paste
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 handful fresh chopped coriander
1 handful fresh chopped coriander
1 handful fresh chopped coriander
Equipment
pan
Tips
Keep an eye on the water level of the dal and add more if it looks parched.
Skim the foamy scum off the top of the dal for cleaner water.
If using shop-bought 'bizar', go easy as some can be very strong.
If you have fresh ginger or garlic, grate it in for a better taste instead of paste.
Be careful not to burn the cumin seeds when making the tadka.