Red Lentil Dal Tadka

Ingredients

• 300 g red split lentils
• 1 white onion
• 4 clove garlic cloves
• 20 g fresh ginger
• 400 g tinned chopped tomatoes
• 1 tsp ground turmeric
• 2 tsp cumin seeds
• 1 tsp dried chilli flakes
• 2 tbsp coconut oil
• 15 g fresh coriander

Method

1. 1

   Rinse the lentils well and place in a saucepan with 900 ml water and the turmeric. Bring to the boil, skim off any foam, then simmer for 20 minutes until completely soft and porridge-like. Season with salt.

2. 2

   Meanwhile, finely dice the onion, mince the garlic and grate the ginger.

3. 3

   Heat the coconut oil in a frying pan over a high heat until shimmering. Add the cumin seeds and let them sizzle for 30 seconds until fragrant and beginning to pop.

4. 4

   Add the onion and fry for 6–7 minutes until golden. Stir in the garlic, ginger and chilli flakes and cook for a further 2 minutes.

5. 5

   Pour in the chopped tomatoes and cook for 5 minutes until the sauce is thick and jammy.

6. 6

   Pour the tomato tadka over the cooked lentils, stir to combine and simmer together for 3 minutes. Finish with fresh coriander and serve with warm flatbreads or rice.