Nadiya's dal
This comforting lentil and potato dal is gently simmered with tomatoes and turmeric until thick and creamy. A sizzling tarka of fried garlic, fresh chillies, and aromatic seeds is poured over the top to infuse deep, layered flavours. Serve piping hot alongside warm flatbreads or steamed rice.
Ingredients
- Vegetable oil100 ml
- garlic cloves4 კბილი
- green chilli4 ცალი
- red chilli1 ცალი
- Turmeric4 ჩაის-კოვზი
- Chilli powder½ ჩაის-კოვზი
- Caraway seeds½ ჩაის-კოვზი
- Sunflower oil5 სუფრის-კოვზი
- Panch phoran1 ჩაის-კოვზი
Instructions
6 steps- 1
For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours.
- 2
Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened.
- 3
Add the ground spices, dried chillies and a little water to loosen and stir.
- 4
Add the potatoes and lentils and enough water to almost cover. Simmer for 10-12 minutes..Add the tomatoes and simmer for 10-15 minutes, until they have softened but not dissolved.
- 5
Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat.
- 6
To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes