Serves 30
Directions
- 1Pre-soak the dal.
- 2Wash the dal thoroughly.
- 3Add bay leaves, black cardamoms, and cinnamon sticks to a large pan with the dal.
- 4Add boiling water and stock cubes to the pan.
- 5Mix a small amount of water with spices to create a slurry and stir into the dal.
- 6Cover and simmer the dal.
- 7In a separate pan, melt butter and sauté onions until golden.
- 8Add ginger and garlic paste to the onions and cook until done.
- 9Stir in chillies, cumin seeds, and tomato passata to the tarka.
- 10Add the prepared tarka to the cooked dal and garnish with fresh coriander.
Ingredients
- 3 parts masa dal
- 2 parts dal (unspecified variety for texture)
- 1 part orig dal
- 5 bay leaf
- 3 black cardamom
- a few cinnamon stick
- 3 times the amount of dal boiling water
- 2 stock cube
- a good blob butter
- 4 onion
- ginger and garlic paste
- chilli (optional)
- 1 tbsp cumin seed
- tomato passata (optional)
- fresh coriander
Equipment
large panpot
Tips
- If you have stock, you can use it instead of boiling water for extra flavor.
- Add as many or as little chillies as you want.
- Turn the heat down when adding spices to the tarka to avoid them burning.
- You can add tomato passata or fresh tomato to the tarka.
- Serve with naan or boiled rice.
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