Tadka Daal (Indian lentil curry)
Ingredients
Yellow lentils (Tuvar Daal)=====1 tea cup full
Turmeric powder (haldi)=======1/4 tsp
Red Chilli powder (hot)============1/2 tsp
Corriander powder============1/2 tsp
Garlic======================3 cloves
Cumin seeds (Jeera)=========1/2 tsp
Mustard seeds==============1/2 tsp
Green chilies================4 (optional)
Onion=====================1/2 (medium size)
Tomato====================1
Corriander leaves (cilantro)=====few sprigs
Vegetable oil================3 tbsp
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All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
Method
1. Wash the yellow lentils 3-4 times in water before use. Cook them until soft. If you are using a pressure cooker, remove from heat after one whistle and leve until pressure comes down to normal. If not, soak the lentils overnight in water and boil in a covered vessel for ~30 minutes until cooked and soft throughout.
2. Chop the onion finely. Chop the tomato into cubes (not too fine). Slit the green chilies lengthwise. Crush and chop the garlic cloves finely.
3. Heat 3 table spoons of vegetable oil (olive / sunflower etc.) in a pan on high heat. Add the cumin and mustard seeds and let them crackle for a few seconds. Add the green chilies and stir. Add the garlic and fry for ~30 seconds until lightly browned.
4. Reduce the heat to medium and add the chopped onion and fry well until slightly browned (should take ~10 min) stir periodically to ensure the onions do not burn.
5. Add the turmeric, red chili and coriander powders and stir. Fry for 1 min.
6. Add the tomato and stir. Fry for 3 min until the tomato just begins to become soft.
7. Add the fried mix to the cooked yellow lentils and stir. Add salt to taste.
8. Boil the mix for 10 minutes on medium heat.
9. Garnish with chopped cilantro leaves.
10. Serve with Basmati rice and pickle.