Method
- 1
Soak the moong dal overnight, or for at least 2 hours. Drain and rinse well before cooking.
- 2
Add the lentils to a pot of boiling water. Mix in ground cumin, ground coriander, and a pinch of salt. Boil until the lentils are soft and cooked through.
- 3
While the lentils are boiling, prepare the tadka (spice base) in a separate pan.
- 4
Place oil in the pan and sauté the sliced onions until soft and lightly golden.
- 5
Add crushed ginger garlic and cook for 1–2 minutes until fragrant.
- 6
Stir in the suggested seasoning and let the spices roast gently, then add a splash of water to deglaze and bring out the flavours.
- 7
Add chopped tomatoes and cook down into a thick paste.
- 8
Once the lentils are ready, stir the tadka mixture into the dal. Let it simmer for a few minutes to allow the flavours to combine.
- 9
Taste and adjust seasoning if needed.
- 10
Add chopped coriander for garnish
- 11
Serve hot with chapati
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