Tadka Dal with Coriander, Tomato and Red Onion #

Dal #

• 300g (10½ oz) pigeon peas (toor dal)
• 1½ teaspoons salt
• 1 teaspoon ground turmeric
• 1 L (1¾ imperial pints, 2⅛ US pints) water
• 400ml (14fl oz) boiling water

Chutney #

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 10 curry leaves
• 1 red onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tomato, finely chopped
• ½ teaspoon chilli powder
• 30g (1 oz) fresh coriander leaves

Instructions #

Dal #

1. Put the pigeon peas, salt and turmeric into a deep saucepan with the measured water and bring to the boil. Reduce the heat to low, cover the pan with a lid and cook for 20 minutes, until there is very little liquid remaining in the pan.
2. Add the measured boiling water to the saucepan, then re-cover the pan and cook for another 20 minutes or until the lentils are soft.
   • ( Alex: don't worry if it takes longer, just keep cooking. )
3. Pour the dal into a serving bowl and add chutney, mixing it in slightly. Serve immediately.

Chutney #

1. Heat the ghee in a saucepan over medium-low heat. Add the cumin seeds and curry leaves and let them sizzle for a few seconds, then stir in the chopped onion.
2. Cook over medium heat for 5-7 minutes, until the onion is light golden.
3. Stir in the garlic, cook for 1 minute, then mix in the tomato and cook for 5 minutes, until this softens slightly.
4. Stir in the chilli powder and coriander leaves and take the pan off the heat.

Note #

• Alex: OK to use neutral oil instead of ghee to make vegan dal.