Dal Tadka - Indian Lentil Stew

In North India, a pot of dal is almost daily fare, and dal tadka is the version that really makes people sit up and take notice. Red lentils are cooked until very tender with turmeric, until they fall apart and become a golden mush. The real art comes at the end: a small pan of sizzling ghee or oil with cumin, garlic, and chili is poured bubbling into the pot. That sound, and the aroma that follows, is the whole secret behind the dish's depth. Inexpensive, filling, and warming from the first spoonful.

• Cuisine: Indian
• Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Rinse the red lentils thoroughly in cold water until the water runs almost clear. This removes excess starch and gives a cleaner taste.
2. Place the lentils in a pot with water, turmeric, ground coriander, and half of the salt. Bring to a boil, skim if necessary, and let it simmer gently for 18-20 minutes until the lentils are very tender and begin to break down. Stir regularly to prevent them from burning at the bottom.
3. Lightly whisk the lentils with a wooden spoon to make them creamy. Add a little hot water if they are too thick.
4. Now make your tadka: Heat ghee or neutral oil in a small pan over medium heat. Add the cumin seeds and wait until they start to sputter and become fragrant.
5. Add the finely chopped onion and fry until soft and golden. Then add the finely chopped fresh garlic, fresh chili, and a pinch of chili powder, and let it fry for half a minute until the garlic is fragrant. Be careful not to burn it.
6. Pour the hot spiced oil directly into the lentil pot - it should sizzle when it hits. Stir everything together.
7. Let the dal simmer for a couple more minutes for the flavors to meld. Season with the rest of the salt and a splash of lime juice.
8. Top with fresh chopped coriander and serve with steamed basmati rice or warm naan bread.

Tips

• The tadka is the heart of the dish - take your time to properly brown the onions and spices, this is where all the flavor lies.
• If you want it vegan, use neutral oil instead of ghee. The taste will be a little lighter but still rich.
• Adjust the liquid to your preference: thin and soup-like or thick like a stew. It also thickens as it stands.
• Leftovers taste even better the next day - just add a little water when reheating.