Tadka Daal

• tempo total: 47 minutes

Ingredientes

2 measuring cups lentils

5 - 6 measuring cups water

1 small onion sliced thinly

2 inch piece large cinnamon stick

3 small or 2 medium bay leaves

1 or 1.5 tsp turmeric

2 tsp salt or to taste

3 tbsp oil

1/2 measuring cup chopped coriander

Fresh green chillies slitted to taste

Tadka:

1/4 measuring cup ghee

8 cloves garlic sliced thinly

1 medium onion sliced thinly

1 - 2 medium tomatoes diced roughly

5-6 large dried red chillies or to taste

1/2 tsp klawonji seeds

1/2 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp fennel seeds

Instruções

Wash the lentils until the water runs clear.

Put the lentils into a deep heavy based pan and add the bay leaves, cinnamon stick, salt, turmeric and oil.

Pour in 6 cups of water and cover with a lid. Cook on medium heat for 30- 40 mins until the lentils are cooked and almost creamy. For a slightly thicker daal, add only 5 cups water.

NOTE: make sure to use a deeper pan as the lentils may boil over if the pan is shallow. If you don't have a deep pan, you can leave a small gap between the lid and pan.

Once the lentils are cooked, give them a stir, add the fresh coriander and fresh slitted chillies and cover and continue to simmer on a very low heat while you make the tadka.

For the tadka, heat up the ghee in a pan on medium and add the sliced garlic and sliced onions.

Cook, stirring frequently until a deep golden brown.

Lower the heat to medium low, add the dried chillies and tomatoes. If you want a more tomatoey taste add 2. I only added 1.

Cook, stirring frequently for about 2 mins until the tomatoes start to soften or you can cook them for a couple of more minutes if you want them softer.

Lower the heat to low. Add the whole spices and cook them, stirring frequently for about 30 seconds. We don't want them to burn or they will bitter.

NOTE: You may need to add a touch of oil to the ghee to prevent foaming.

As soon as the tadka is ready, stir the daal and pour the tadka straight in. It should have a nice sizzle. Cover immediately so the aroma and flavour is retained and leave for 5 mins.

Serve with roti, hot rice with some achar and lemon or lime wedges on the side.