Dal is a favourite of mine, I have blogged about it more than once. Sometimes as a whole meal with egg (you know I love them), often with tadka (a perky mixture of spice and aromatics), always a cheerful sunshine yellow (although I am partial to a black spiced dal makhani too swirled with a little cream and I will share more on that soon).
This dal is cheerful and elegant with lemon and coconut. It is one to make in a big pot for friends for a summer weekend lunch, or one to make and store in the fridge for comfort, or in the freezer for a later date. I must have had four bowls of this. I don’t bother soaking the dal, which means it takes longer to cook it, but it will still be done in 40 minutes. And it just cooks away, right? It needs little attention.
Tadka refers to the mixture of spices and other gorgeousness placed on top of the dal. Also called tarka, it translates as tempering. To temper spices is to enliven them and wake their oils, and therefore flavour, by introducing heat to them.
Are you a fan of dal? How do you like yours?
Other favourite spice recipes you should try:
- 300g dal (I used toor dal)
- 1 tbsp turmeric
- 250ml coconut milk
- the juice of one lemon
- one onion, cut in half, peeled and finely sliced
- 1 tbsp cumin seeds
- 3 cloves garlic, peeled and finely chopped
- 1 inch of ginger, peeled and finely chopped
- two tomatoes, cut into dice
- 1 fresh chilli, finely chopped (seeds excluded if you want to reduce the heat)
- a handful of fresh coriander leaves
- 1 tbsp neutral oil
- sea salt & black pepper
- Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate - September 23, 2020
- Confit Duck with Damson Plums, Puy Lentils, Beetroot and Sage - September 14, 2020
- Nduja Clams with Garlic Aioli - July 23, 2020