A light and healthy lentil curry, potentially somewhat drier than you're used to.
- \(250 \! \text{ g}\) red lentils.
- \(2 \! \text{ cm}^3\) ginger.
- \(8\) fenugreek seeds.
- \(0.5 \! \text{ tsp}\) salt.
- \(1 \! \text{ tbsp}\) cooking oil.
- \(1\) medium brown onion, diced finely.
- \(1 \! \text{ tsp}\) yellow mustard seeds.
- \(3\) cloves of garlic.
- \(1 \! \text{ tbsp}\) tomato purée.
- \(1 \! \text{ tbsp}\) lemon juice.
I use a very basic tarka for this recipe, but you can find far more involved ones online if you fancy something more extravagant.
- \(2 \! \text{ tbsp}\) ghee or high quality oil (avoid olive oil if you can, as good olive oils can go bitter when used at high heat).
- \(2 \! \text{ tsp}\) deggi mirch (or substitute \(1 \! \text{ tsp}\) chilli powder and \(1 \! \text{ tsp}\) paprika).
- \(1 \! \text{ tsp}\) garam masala.
- Bring lentils to the boil in \(500 \! \text{ ml}\) of water.
- Skim the scum that will form off from the top of lentils.
- Add the fenugreek seeds, ginger, and salt.
- Simmer for \(30 \! \text{ minutes}\).
This should be done when the lentils have about \(10 \! \text{ minutes}\) left.
- Heat the oil (\(1 \! \text{ tbsp}\)) on a high heat.
- Bring the heat down to medium-high and fry the onions for \(3 \! \text{ minutes}\).
- Add the mustard seeds and fry until they begin to pop.
- Add the garlic and fry for \(1 \! \text{ minute}\).
- Add the onions to the lentils.
- Add the tomato puree, and lemon juice.
- Simmer for \(30 \! \text{ minutes}\), topping up with small amounts of water (literally just \(1 \! \text{ tbsp}\) at a time, otherwise you run the risk of making it too soupy) if it starts to get too dry.
- Heat the oil (\(2 \! \text{ tbsp}\)) on a high heat.
- Add the deggi mirch and garam masala and fry for \(20 \! \text{ seconds}\).
Finally, pour the tarka over the dal and serve!