Classic Moong Dal Tadka

Ingredients

For 3 portions

• 🫘 200g moong dal (dry)
• 🥤 700ml tap water
• 🏺 15ml sunflower oil
• 🪴 2g turmeric
• 🌿 1 Tsp cumin seeds
• 🌿 1 sprig curry leaves
• 🧄 10g garlic
• 🌶️ 10g green chilli peppers
• 🍅 1 medium tomato
• 🧂 0.5 Tsp salt
• 🌿 10g fresh coriander
• 🍋 10ml lime juice

Method

1. Rinse the moong dal in a sieve 3–4 times until the water runs almost clear.
2. Put the dal in a pot with the water and turmeric. Bring to the boil, skim off any foam, then simmer partly covered for 15–20 minutes, stirring now and then, until the lentils are completely soft and creamy. Whisk briefly to make it smoother, add the salt and keep warm. Add a splash of hot water if it gets thicker than porridge.
3. Make the tadka (tempering): thinly slice the garlic, slit the green chilli and finely chop the tomato. Heat the oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until a shade darker.
4. Add the curry leaves (stand back – they spit), then the garlic and green chilli, and fry for 1–2 minutes, stirring, until the garlic is golden – don't let it burn or it turns bitter.
5. Add the tomato and cook for 2–3 minutes until just softened.
6. Pour the sizzling tadka straight over the dal and stir it through.
7. Finish with chopped coriander and the lime juice, taste for salt and serve hot with rice or roti. For a richer, traditional flavour, temper in ghee instead of oil.