Garlic tadka dal

by Chetna Makan

A quick and flavoursome midweek meal

The red lentils cook very quickly making it a good choice for a midweek meal. The tadka of onion, tomato and garlic adds the layers of flavours needed to bring this dish to life.


250g red lentils
½ tsp turmeric powder
2 tbsp ghee
1 tsp cumin seeds
1 onion, finely chopped
6 garlic cloves, thinly sliced
2 green chillies, thinly sliced
1 tomato, finely chopped
A handful of coriander leaves, finely chopped


Put the lentils, 800ml boiling water, 1 tsp salt and turmeric in a pan and bring it to the boil. Cover and cook on low heat for 10 mins, until the lentils are cooked.

In a frying pan, heat the ghee over a medium heat and add the cumin seeds. When they start to sizzle, add the onions and cook for 5 mins until lightly golden. Add the garlic and green chillies and cook for 1 min. Now add the tomato and cook for 1 min until it starts to soften. Add the coriander leaves to this and mix well.

Pour this tadka over the cooked dal and serve hot as a soup or with some rice.

Recipe: Chetna Makan