Tarka Dal

Ingredients

• Red lentils

  250 g

  $0.60

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.12

• Ginger

  1 thumb-sized piece

  $0.14

• Tomatoes

  1 medium

  $0.26

• Turmeric

  1 tsp

  $0.11

• Cumin

  1 tsp

  $0.12

• Pure Chilli Powder

  1/2 tsp

  $0.06

• Salt

  1 tsp

  $0.01

• Vegetable oil

  2 tbsp

  $0.09

• Coriander

  1 small bunch

  $0.15

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Rinse the red lentils thoroughly in cold water until the water runs clear.

2. 2

   Add lentils to a pot with 750ml water, ground turmeric, and half the salt; bring to a boil, skim foam, then simmer gently for 20 minutes until soft and creamy.

3. 3

   While lentils cook, finely dice the onion, mince the garlic and ginger, and chop the tomato.

4. 4

   Heat vegetable oil in a separate small frying pan over medium heat; add cumin seeds and let them sizzle for 30 seconds.

5. 5

   Add the diced onion, garlic, and ginger to the pan and sauté until golden brown, about 6 to 8 minutes.

6. 6

   Stir in chopped tomatoes and chilli powder, cooking down until the tomatoes break into a rich paste.

7. 7

   Pour the tempered aromatic spiced mixture (tarka) into the cooked lentils and stir well.

8. 8

   Simmer together for 3 minutes, season with remaining salt, and garnish with fresh coriander before serving.