Warm with spices and packed with earthy pulses, dahl is a staple of Indian home cooking. The word dahl is derived from a Sanskrit word meaning ‘to split,’ and is today used to refer to the split lentils, peas and beans used to make this hearty traditional dish. There are many versions of dahl, including rich Sultani dal simmered with milk, and indulgent dal makhani made with black lentils and cream. But for our best dahl recipe, we’ve chosen a comforting classic: tadka (or tarka) dahl. Tadka is the spiced oil produced by toasting aromatics in plenty of ghee, and it’s what injects this simple dish with so much flavour.
300g red split lentils
½ tsp turmeric
3 tbsp ghee (or butter, if you can’t find it)
1 tsp cumin seeds
1 onion, quartered and then thinly sliced
4 cloves garlic, thinly sliced
1-2 green chillies, chopped
1 large tomato, diced
1 tsp garam masala
Salt
To make the best dahl recipe around, begin by rinsing the lentils. Then, put them into a large pot and cover with one litre of water. Add the turmeric and bring to a boil, then reduce the heat and simmer, partially covered, for 10-15 minutes until they are completely soft (add a splash more water if the dahl starts to dry out).
Meanwhile, get on with the tadka. Heat the butter in a frying pan until hot, then add the cumin seeds and onion (the cumin seeds should sizzle when you add them to the butter). Cook on a medium heat for around 10 minutes until the onions are brown but not burnt. Add the green chillies and garlic and cook for a few seconds before adding the chopped tomatoes and garam masala. Cook for 5-10 minutes on a medium heat until the tomato has broken down. Finally, stir the tadka into the lentils along with 1tsp salt, and serve with steamed rice and bread.
