Red lentil dal with cumin-chili tadka

• 200 g red lentilsrinsed and drained
• 1 yellow onionfinely diced
• 5 garlic cloves3 minced, 2 thinly sliced (separated)
• 1 tbs fresh gingergrated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tomatomedium, roughly chopped
• 700 ml water
• 1 tsp fine sea salt
• 1 limejuiced
• 3 tbs avocado oil
• 1 tsp cumin seeds
• ½ tsp brown mustard seeds
• 2 dried red chiliwhole, such as arbol or Kashmiri
• 10 g fresh cilantroroughly chopped

1. 1

   Heat 1 tablespoon of avocado oil in the saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.

   Tip: Don't rush this — the onion base builds all the sweetness in the dal.

2. 2

   Add the 3 minced garlic cloves, grated ginger, ground turmeric, and ground coriander. Stir constantly for about 30 seconds until fragrant and the spices coat the onion.

3. 3

   Add the rinsed red lentils, chopped tomato, water, and salt. Stir to combine and bring to a boil over high heat.

4. 4

   Once boiling, reduce heat to low and simmer uncovered, stirring every few minutes to prevent sticking, until the lentils have completely broken down into a thick, porridge-like consistency, about 18-20 minutes. The dal should coat the back of the wooden spoon. If it gets too thick before the lentils are fully soft, splash in a bit more water.

   Tip: Red lentils naturally break down — you want them to almost disappear into the liquid. Stir more frequently in the last 5 minutes as it thickens.

5. 5

   Stir in the lime juice and taste for salt, adjusting if needed. Turn heat to the lowest setting and cover to keep warm while you make the tadka.

6. 6

   Heat the remaining 2 tablespoons of avocado oil in the small skillet over medium-high heat until the oil shimmers and just barely begins to smoke. Add the cumin seeds and mustard seeds — they should crackle and pop immediately. After about 10 seconds, add the 2 sliced garlic cloves and the whole dried red chilies.

   Tip: Have everything measured and ready before you heat the oil — the tadka moves fast. If the seeds don't sizzle on contact, the oil isn't hot enough.

7. 7

   Cook, swirling the skillet constantly, until the garlic slices turn light golden and the chilies darken slightly, about 30-45 seconds. Remove from heat immediately — the garlic will burn quickly.

   Tip: The residual heat in the oil will continue toasting everything, so pull it off the heat when the garlic is just golden, not brown.

8. 8

   Pour the entire contents of the skillet — oil, seeds, garlic, and chilies — directly over the dal in the saucepan. It will sizzle dramatically. Stir about half the tadka into the dal, leaving some visible on top for texture and visual appeal.

9. 9

   Ladle the dal into bowls and scatter the fresh cilantro over the top.

   Tip: Leftovers thicken considerably in the fridge. Reheat with a splash of water to loosen, and store in an airtight container for up to 4 days.

• saucepan (3-liter (3-quart))
• small skillet (20cm (8-inch))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.