Dal Tadka

Step 1

Cook the toor dal with the turmeric and 700ml (about 3 cups) water in a pressure cooker on high for 8 minutes. If you don't have a pressure cooker, use a pot and simmer over medium heat until cooked, around 40 minutes.

Step 2

In a heavy-based pot or Dutch oven, add half the ghee and place on medium heat. Add the cumin seeds, coriander seeds, and cloves. Sauté for 30 seconds.

Step 3

Add the garlic, ginger, and green chillies and cook for 2 minutes.

Step 4

Next, add the onion and cook for 4 minutes or until they are soft.

Step 5

Add the tomatoes and season with salt. Cook with the lid on until the tomatoes are soft, roughly 10 minutes.

Step 6

Add the cooked dal.

Step 7

Add the rest of the dry spices and stir well.

Step 8

Heat a charcoal piece over a flame and place it into a metal bowl. Add the bowl to the centre of the dal pot and pour in 2 tbsp of melted ghee. Put the lid on and leave on the heat for 5 minutes.

Step 9

Remove the bowl with the charcoal and stir through the chopped coriander.

Step 10

In a separate small pot, heat 2 tbsp of ghee. Once hot, add 2 dried chillies and 0.5 tsp coriander powder. Cook for 1 minute before adding 1 tsp of Kashmiri chilli powder.

Step 11

Pour this over the dal and stir through.

Step 12

Serve with rice and naan or roti. Enjoy!