Make your own delicious dhal at home this autumn with this brilliant dish for tomato dhal with shallot tadka.
It’s nutritious, quick to prepare and can be made in a big batch and then consumed throughout the week.
Serves: 4-6 Prep time: 20 minutes Cook time: 1 hour
For the dhal
- 500 g vine tomatoes, quartered
- 1tsp sugar
- Salt & Pepper
- 2 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 200 g red lentils, rinsed
- 1/2 tsp salt
For the shallot tadka:
- 2 tbsp olive oil
- 1 tsp fennel seeds, 1 tsp cumin seeds and 1/2 tsp chilli flakes pounded together in a pestle and mortar
- 2 echallion shallots, sliced
- Preheat the oven to 190 C
- Spread out the quartered tomatoes on a flat pan and spray with sugar, salt and pepper. Drizzle with 1tbsp olive oil and bake in the oven for 30 minutes. Let the tomatoes cool a little and then tip them into a deep bowl and roughly mix with a stick blender.
- Heat 1 tbsp oil in a big saucepan. Include the garlic and spices and stir well for a number of minutes then include the tomato mixture. Bring to a simmer, then cook, for 10 minutes before including the lentils and salt. Pour in 800 ml water, then bring the mix back to a simmer for 20 minutes or so. The lentils ought to be prepared and the dhal thickened by now. It will thicken even more if you leave it to mean a couple of minutes. Change the spices
- On the other hand, to make the tadka, heat the oil in a frying pan, include the spices and cook for a couple of minutes, stirring now and then, until the mix smells toasty. Add the shallots and cook, stirring often, for about 10 minutes or up until they are soft and lightly browned.
Put the dhal into a serving meal, top with the onion tadka and serve.
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