Yellow lentils finished with spices sizzled in ghee – the tadka.

Ingredients from our range

• TRS Toor Dal PlainTRS · 500 g / 1 kg / 2 kgतूरارہرtūr
• TRS Haldi PowderTRS · 100 g / 1 kgहल्दीہلدیhaldī
• TRS Jeera WholeTRS · 400 g / 1 kgजीराزیرہjīrā
• Vandevi Hing PowderVandevi · 100 gहींगہینگhīng
• Khanum Pure Butter GheeKhanum · 500 g / 1 kgघीگھیghī
• Heera Chilli Whole KashmiriHeera · 50 g / 200 gमिर्चمرچmirch

Plus fresh

onion, tomato, garlic, fresh coriander

How to make it

1. Rinse the toor dal well and simmer with three times the amount of water, turmeric and salt for about 25 minutes until it falls apart.
2. Finely chop the onion, garlic and tomato.
3. For the tadka, heat the ghee until very hot, let the cumin seeds and dried Kashmiri chillies crackle, then add a pinch of hing.
4. Fry the onion and garlic in the tadka until golden, then cook the tomato briefly.
5. Pour the hot tadka over the lentils, stir and serve with fresh coriander – with rice or flatbread.

Spice mixes come with their own instructions on the packet – the steps above are a rough guide.