Maham's dal
50 minServes 4
A spiced mung dal simmered with tomatoes, ginger and garlic, finished with a hot oil tarka of cumin, mustard seeds and curry leaves.
| prepPeel and mince garlic | ||||||
| prepPeel and grate ginger | ||||||
| prepChop tomatoes | ||||||
| prepFinely chop green chilli | ||||||
| prepRoughly chop coriander | ||||||
| 30 ml rapeseed oil (for the dal) | Heat oil, cook garlic & ginger 3 min until pale gold | Add tomatoes, cook 5–6 min | Add dal, turmeric, chilli flakes, curry leaves & 1.25 L water; bring to boil | Simmer 30–40 min until soft & thick, stir in salt | Pour tarka into dal, stir to mix | Sprinkle coriander & serve |
| 3 fat garlic cloves, peeled and minced | ||||||
| 2.5 cm piece fresh ginger, peeled and grated | ||||||
| 250 g vine tomatoes (about 3 medium), chopped | ||||||
| 300 g mung dal | ||||||
| turmeric | ||||||
| 1 tsp chilli flakes | ||||||
| 4 fresh curry leaves | ||||||
| 1.5 tsp salt | ||||||
| 30 ml rapeseed oil (for the tarka) | Heat oil until smoking, add cumin, mustard seeds, chilli & curry leaves; cook 1 min until crisp | |||||
| 1 tsp cumin seeds | ||||||
| black mustard seeds | ||||||
| 1 green finger chilli, very finely chopped | ||||||
| 8 fresh curry leaves (remaining) | ||||||
| 1 handful fresh coriander, roughly chopped, to serve | ||||||
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