This classic vegan curry is a popular favourite in many Indian restaurants across the world, and is also eaten at home due to being very easy to make and full of flavour. ‘Tadka’ refers to tempering spices and onions, and this is normally done separately then added to lentils that have been cooked with a little salt and spices. I have simplified this to a ‘one-pot’ version, if you wish to be a bit more traditional you can fry another onion or two in oil with some whole spices such as mustard seed, cumin seed, cloves, bay leaves, curry leaves, a clove or two of garlic and chopped or whole chilli for a minute or two until the aromas are released and the oil changes colour, or onion is crispy, then pour on top to really make this dish out of this world! To freeze, simply stir in the tadka and store in Tupperware of tightly tied freezer bags. On the reheat, I add a little chilli oil, chopped coriander and chopped red onion if I have it. Excellent on its own with rice and chappati. Or, serve it as a side dish like I did below, in this case with one of my favourites, lamb kebabs!
INGREDIENTS:
-One tbsp of ginger/garlic paste (Or one garlic, cloves crushed and roughly chopped, and an inch of grated ginger)
-One tin of tomatoes, if you don’t have tinned tomatoes you can just add more water and salt/vegetable stock.
-One heaped tsp of garam masala
-One heaped tsp turmeric
-One heaped tsp dried coriander
-Two heaped tsp cumin
-Two heaped tsp salt
-Two chillies and/or chilli powder, and/or curry powder
-Two to four onions (depending on method)
-One cup of split chickpea (chana), or split pigeon pea (toor/arhar) also known as split red gram, or split red lentil (masoor). Feel free to combine any of the above as well! For this daI I used 1/3 split chana, 1/3 toor and 1/3 masoor as I had them lying around, and I love the rich texture and colour they create when combined together
-Four cups of water
-Optional: Whole spices for the tadka, chopped fresh coriander
METHOD:
-Rinse the dal several times
-Fry two onions in a big pot until translucent. Add ginger, garlic, and chilli. Stir for a minute.
-Add in ground spices and coat the onions.
-Add tomatoes, or stock if using, stir for a minute. Add lentils and coat. Add water.
-Boil this for 40 minutes on a relatively high heat, occasionally checking the consistency, spice/taste level, and making sure nothing has stuck to the bottom of the pan. (More time cooking=thicker sauce). Skim any foam that appears on top.
Optional:
-Fry another onion or two in oil with your choice of a few whole spices, chilli, and garlic until the aromas are released and/or the onion is crispy. Basically, whatever you have lying around, I used three dried chillies, cumin seeds, a little mustard seed, a little bit of cardamom pod seeds, two cloves, and two bay leaves, then took out the cloves and bay leaves before pouring on top of the lentils. Then simply pour this on top of your dal and serve!
Comments