Tadka Dhal (Spiced Lentil Curry)
Tadka dhal is a pot of split red lentils cooked down with a large amount of onion and three tins of tomatoes. This version builds flavor from a long start on very finely chopped onions, then adds garlic, ginger, cardamom pods, garam masala, paprika and mustard seed. Red lentils soften quickly and thicken the sauce without any blending. Fresh chilli goes in at the end, so you can set the heat yourself.
Instructions
Chop the onions as finely as you can, and finely chop or crush the garlic, ginger and the small chilli so they are ready before you start.
Begin cooking with the onions and give them a good length of time on their own before anything else goes in. They should be soft and well cooked down.
Add the remaining ingredients in the order they appear in the list: garlic, ginger and chilli, then the lentils, tomatoes, stock cube and spices. Add water as needed so the pot stays loose enough to simmer.
Put the lid on and cook until the lentils are done to your liking. Taste near the end and add fresh chilli if you want more heat.
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