Tadka Dhal

This dish is one of the most famous accompaniments to an Indian meal. Tadka is the scented oil float that is stirred into the lentils at the end of cooking

What you need:

• 300g yellow lentils (yellow split peas or toover dal)
• 1 litre water
• ½ tsp turmeric powder
• 1 tomato
• 1 tbsp Patak's Balti Paste
• 1½ tbsp fresh coriander, chopped
• 2 tbsp vegetable oil / ghee
• 1 clove garlic, chopped
• pinch of sugar
• juice of ½ lemon
• salt, to taste

What you do:

1. Wash the lentils in several changes of water and add to a pan with the turmeric, ½ tbsp of Patak's Balti Paste and the water.
2. Add the turmeric and boil for 25 - 30 minutes. Keep topping up with water.
3. Lower the heat once the dal has cooked through and is soft and broken down.
4. In another pan heat the vegetable oil (or ghee) and add the garlic and remaining Patak’s Balti Paste.
5. After 1 minute add the tomatoes and saute for a further 2 minutes before pouring the contents into the cooked dal.
6. Stir, add the sugar and check the seasoning. Adjust the salt if necessary.
7. Squeeze in the lemon juice and stir in the chopped coriander. Serve piping hot.

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