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Lentil dahl with sizzling tadka
Traditional Indian inspired dahl with a warm spice dressing.
Method
- Heat the butter in a large saucepan. Add the onion and cook for 10 minutes until soft. Stir in the turmeric, cumin and chilli and cook for 2 minutes then add the garlic, lentils, coconut milk and 600ml water.
- Bring to the boil, cover and simmer for 40 minutes. The lentils should be soft and should have absorbed most of the liquid. For a more “soupy” consistency, add more water. Season with salt and pepper. Transfer to a warm serving dish.
- Heat the oil in a small frying pan. Add the cinnamon stick, cumin seeds and poppy seeds and allow to sizzle for a few seconds then pour over the dhal.
