Step by step
Rinse the dal under cold water until it runs clear.
Bring water, dal, turmeric and salt to a boil, then simmer 35 minutes, stirring occasionally, until creamy.
Whisk the cooked dal briefly to break it down further; add more hot water for a looser texture if needed.
Heat ghee in a small pan for the tarka; add cumin and let it crackle.
Add garlic; cook 30 seconds until just golden — do not burn.
Add onion; cook 4 minutes until soft.
Add tomato, Kashmiri chilli and asafoetida; cook 2 minutes until the oil rises.
Pour the hot tarka over the dal, stir once, top with coriander and serve with rice or roti.
Nutrition & allergens
- Energy
- 310 kcal
- Protein
- 15 g
- Carbs
- 34 g
- Fat
- 12 g
- Of which saturates
- 4 g
- Fibre
- 8 g
- Salt
- 0.9 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (ghee — optional)
Free from
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Vegan: Use vegetable oil in place of ghee.
- Gluten-free: Omit asafoetida (hing), or use a certified gluten-free brand — most commercial hing contains wheat starch.