Directions
- 1Start with brown dal or sabud maser, which are unsplit lentils.
- 2Add boiling water, bay leaves, dried red chillies, and a stock cube to the dal.
- 3Add all of your spices.
- 4Once it's boiling, pop the lid on and leave it on a low heat to cook, checking regularly to add more water if needed.
- 5After about 20 minutes of cooking, stir the dal well to break down some of the lentils for a creamier texture.
- 6Pop the lid back on and let the dal continue to cook on a low heat while you prepare the tadka.
- 7Add some butter to a frying pan.
- 8Add onions to the frying pan.
- 9Add a tablespoon of ginger and garlic to the onions.
- 10Once the onions are golden and the raw smell is gone, add red peppers if desired for sweetness.
- 11While the red peppers sweat down, slice some fresh ginger across the fibers and add it to the peppers.
- 12Once the peppers have cooked a little, add a bit of passata (fresh, leave out, or add to dal at beginning).
- 13Check the dal; it should look creamier.
- 14Add two tablespoons of yogurt to the dal to make it tangier and creamier.
- 15Turn up the heat and let the dal cook down to a good simmer.
- 16Pour in your tadka.
- 17Turn the heat down.
- 18Stir in fresh coriander.
Ingredients
- brown dal or sabud maser
- boiling water
- bay leaves
- dried red chillies
- 1 stock cube
- spices
- butter
- onions
- 1 tablespoon ginger and garlic
- red peppers
- fresh ginger sliced
- passata
- 2 tablespoons yogurt
- coriander
Equipment
frying pan
Tips
- Keep checking the dal while it cooks as it absorbs a lot of water.
- Slice fresh ginger across the fibers.
- You can add passata at the beginning with the dal or later with the tadka.
- Adjust the amount of yogurt to your preference for tanginess and creaminess.
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