Ingredients

Method

• 2 T sunflower oil
• 1 t cumin seeds
• 10 fresh curry leaves
• 2.5 cm piece of fresh root ginger, grated
• 1 red onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1 green underripe mango, peeled, stoned and grated
• 1 t salt
• 1 t ground turmeric
• 1 t chilli powder
• 1 t ground coriander
• 300 g masoor dal (red lentils)
• 1.2 litres boiling water
For the tadka:
• 2 T ghee
• 4 cloves garlic, thinly sliced
• 2 green chillies, thinly sliced

Method

Ingredients

1. Heat the oil in a saucepan over a medium–low heat. Add the cumin seeds and cook for a few seconds until they begin to pop, then mix in the curry leaves, followed by the ginger. Allow these to sizzle for a few seconds, then stir in the onion. Cook over a medium–
low heat for 6–8 minutes until lightly golden.

2. Now mix the tomatoes and mango into the onion and cook for 2 minutes, then add the salt and spices and mix well. Next, stir in the lentils, then the measured boiling water. Cover the pan with a lid and cook the dal over a low heat for 15 minutes until the lentils are
soft and cooked through.

3. To make the tadka, heat the ghee in a small pan over a medium–low heat, then stir in the garlic and chillies. Allow the mixture to sizzle for a few seconds, then pour it over the cooked lentils to serve.

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Extracted with permission from Chetna's Indian Feasts: Everyday meals and easy entertaining by Chetna Makan. Published by Hamlyn, August 2023. Photography by Nassima Rothacker. Hardcover R715,00 (octopusbooks.co.uk)