Red lentil dal (tarka dal)

⏱ 40 min · Serves 4

Comforting, cheap and nourishing — a pot of soft spiced lentils finished with a sizzling garlic-cumin oil poured over the top. A weeknight hero.

Per serving: 330 kcal · 15.0g protein · 41.0g carbs · 11.5g fat

Ingredients

• 250g red lentils, rinsed
• 1 litre water
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 3 tablespoons oil or ghee
• 1 onion, chopped
• 4 garlic cloves, sliced
• Thumb of ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon chilli flakes
• 1 teaspoon garam masala
• Coriander, to serve

Method

1. Put the lentils, water and turmeric in a pan. Bring to the boil, then simmer for 20 to 25 minutes, stirring now and then, until the lentils collapse into a thick soup. Add the salt.
2. Meanwhile heat the oil in a small pan and fry the onion for 8 minutes until golden.
3. Add the garlic, ginger, cumin seeds and chilli flakes and cook for a minute until sizzling and fragrant, then stir in the garam masala.
4. Pour most of this spiced oil into the lentils and stir through.
5. Spoon the dal into bowls, drizzle over the reserved oil and scatter with coriander. Serve with rice or flatbread.