This is the dal we make when the fridge is nearly empty and everyone is hungry. Split red lentils cook quickly and collapse into something soft and comforting; the tadka — spices sizzled in hot fat and poured over at the end — is what makes it sing. Our testers made it three times. It worked every time.
Serves 4
For the dal
- 250g split red lentils, rinsed until the water runs mostly clear
- 1 litre water, plus a little more if needed
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 1 tomato, chopped (optional)
For the tadka
- 2 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 1 small onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1–2 dried red chillies, or a pinch of chilli flakes
- Juice of half a lemon and a handful of chopped coriander, to finish
Method
- Put the lentils, water and turmeric in a large pan and bring to the boil. Skim off any foam.
- Reduce to a simmer, add the tomato if using, and cook for 20–25 minutes, stirring occasionally, until the lentils have broken down. Add a splash of water if it gets too thick.
- Stir in the salt. Whisk briefly for a smoother texture, or leave it rustic.
- For the tadka, heat the ghee in a small pan over a medium-high heat. Add the cumin seeds; when they crackle, add the onion and cook until golden at the edges.
- Add the garlic and chillies and cook for about a minute, until the garlic is just golden. Don't let it burn.
- Pour the sizzling tadka over the dal. Finish with lemon juice and coriander, then taste and adjust the salt.
Testers' notes
- Salt properly. Under-salted dal tastes flat; add salt gradually at the end until the flavours lift.
- The garlic goes fast. Take the pan off the heat the moment it turns golden.
- It thickens as it sits. Loosen leftovers with a little hot water.
Serve with rice, flatbreads or simply a spoon. The Bite verdict: weeknight-proof.