Dahl tadka

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Ingredients:
¾ cup mung dahl
3 cups water
1 tsp freshly grated ginger
½ tsp ground turmeric
½ tsp ground cumin
½ tsp rock salt
1 tsp lemon

For tempering:
1 tbsp ghee
3 whole cloves
1 inch cinnamon stick
½ tsp mustard seeds
½ tsp cumin seeds
3 bay leaf
1/8 tsp asafoetida
1 halved green chilli (optional)

To finish:
Fresh coriander leaves
Fresh lemon

Method:

  • Rinse mung dahl (yellow split mung) in water

  • In a heavy based pan – add the mung dahl, ginger, turmeric, rock salt, ground cumin and water.

  • Bring to boil with water and then simmer until the dahl is cooked and soft. Stir once in a while in case you need to add a little extra water.

  • To temper spices – heat ghee. Add the whole cloves and cinnamon allow aroma to release, add seeds, then add bay leaf and green chilli. Temper for 20 seconds, then directly add this to dahl and stir.

  • Add freshly squeezed lemon to taste and garnish with coriander leaves.