Dal tadka

• 250 g Lentils (red (masoor dal))
• 2 u Tomato (chopped)
  Swaps (1)
• 1 u Onion (chopped)
• 4 cloves Garlic (sliced)
• Salt (to taste)
• 0.5 teaspoons Chilli Powder (to taste)
• 1 piece Ginger (2 cm piece, grated)
• 1 handful Coriander (fresh, chopped)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric
• 0.5 teaspoons Garam Masala
• 3 tablespoons Ghee (or oil)
  Swaps (1)
• 2 u Dried Red Chillies
• 1 l Water

Instructions

1. 1

   Rinse the lentils until the water runs almost clear. Put them in a pot with the water and turmeric, bring to the boil and skim off the foam.

   5 min

2. 2

   Simmer gently, stirring now and then, until the lentils break down into a thick cream. Add water if it gets too dry.

   20 min

3. 3

   Meanwhile, heat 1 tablespoon of ghee in a frying pan and fry the onion with the ginger until golden. Add the tomatoes and cook until soft; stir them into the lentils and season with salt.

   10 min

4. 4

   For the tadka, heat the remaining ghee in a small pan. Add the cumin and, when it sizzles, the garlic and dried chillies. Fry until the garlic is golden but not burnt, then turn off the heat. Add the chilli powder.

   2 min

5. 5

   Pour the hot tadka over the dal, sprinkle with garam masala and coriander and serve at once.