Dal Tadka

Yellow toor lentils cooked until creamy, finished with a sizzling tarka of ghee, cumin, garlic, and dried chilies.

Ingredients

• 600g paneer cubes
• 400g idli batter
• 2 tbsp crushed green cardamom pods
• a pinch of dried fenugreek leaves
• 2 tbsp ghee
• 200g potatoes
• a handful of fresh mint, chopped
• a generous spoonful of lemon wedges
• 400ml water
• 2 tsp ground cumin

Instructions

1. 1

   Heat ghee in a large pot over medium heat and cook the crushed green cardamom pods and minced garlic gently until soft and fragrant.

2. 2

   Stir in the red chili powder and dried fenugreek leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chickpeas and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chickpeas is tender, about 35 mins.

6. 6

   Stir in the semolina and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the tamarind paste and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the cilantro, and serve piping hot.

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