Serves 4. Prep 10 minutes, cook 25 minutes.
Creamy red lentils, gently spiced, with a swirl of yoghurt and fresh coriander. The turmeric goes in with the onions so it has time to mellow and give the dal its deep golden colour.
Ingredients
2 tbsp ghee or coconut oil
1 tsp cumin seeds
10 curry leaves (optional)
1 onion, finely chopped
3 garlic cloves, grated
2cm piece of ginger, grated
1 green chilli, slit lengthways (optional)
1 tsp Taka Organic Turmeric Powder
250g red lentils, rinsed
1 litre water
1 tsp salt
Juice of ½ lime, plus wedges to serve
To serve: plain yoghurt, chopped coriander, warm flatbreads
Method
Heat the ghee in a large pan over a medium heat. Add the cumin seeds and curry leaves and let them sizzle for 30 seconds.
Add the onion and cook for 8 minutes until soft and golden. Stir in the garlic, ginger, chilli and turmeric and cook for 1 minute.
Add the lentils and water. Bring to the boil, then simmer for 20 to 25 minutes, stirring now and then, until the lentils have broken down.
Stir in the salt and lime juice. Add a splash of water if it’s too thick.
Serve with a swirl of yoghurt, coriander, lime wedges and flatbreads.
Shop the powder
This recipe uses our Organic Turmeric Powder: single origin from Karnataka, Soil Association certified and steam sterilised. One 200g pouch makes about 100 servings.
