“If you want a quick lentil dish, use red lentils, also known as masoor dal, as they take they least amount of time to cook. The flavour of dal and mango in this dish is exceptional and the tadka just shines through” – Chetna Makan
- 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
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.
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)