- February 2016
- Serves 4
- Hands-on time 25 min, simmering time 35-40 min
Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming vegetarian dish.
- 5.1g (0.7g saturated)
- 44.7g (3.7g sugars)
- 300g toor dhal
- 1½ tsp salt
- ½ tsp ground turmeric
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 medium onion, roughly chopped
- 1 green chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp kashmiri chilli powder (or mild chilli powder)
- Handful fresh coriander, chopped, plus extra to serve
- Put the toor dhal into a large lidded saucepan, pour over 1.2 litres cold water, then add the salt and turmeric. Stir well and bring to the boil. Part-cover the pan and simmer for 30-35 minutes on a low heat until the lentils are tender.
- In another pan, heat the oil on a medium heat, then add the cumin seeds. Once they start to sizzle, add the onion, green chilli and garlic. Cook for about 5 minutes until the onion is light golden brown.
- Add the chilli powder and chopped coriander, then mix well. Add the cooked lentils and bring to the boil. Serve hot, sprinkled with chopped fresh coriander, with rice and yogurt.
The cooled dhal will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.
Toor dhal (or split pigeon peas) is a type of lentil. Find it in Indian shops and larger supermarkets. You can use yellow split peas instead, but they may need a little more liquid and cooking time.
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