Dal Tadka (Naturally Vegan)

Ingredients

• 200g Red lentils, dried
• 100g Onion, diced
• 80g Tomato, fresh, diced
• 60g Garlic, minced
• 40g Ginger, minced
• 30ml Ghee, clarified butter
• 20g Cumin seeds
• 15g Coriander seeds
• 10g Fenugreek seeds
• 8g Tellicherry black pepper, freshly ground
• 6g Maldon sea salt
• 4g Turmeric, ground, freshly toasted
• 1200ml Vegetable stock, homemade
• 1 dried Kashmiri chilli

Method

1. 1
   Rinse red lentils thoroughly under cold water; drain completely.
2. 2
   Toast cumin, coriander, and fenugreek seeds in dry pan for 2 minutes; grind coarsely in mortar.
3. 3
   Heat ghee in heavy-bottomed pot; add ground spices and fry 60 seconds until fragrant.
4. 4
   Add minced ginger and garlic; cook 3 minutes, stirring constantly until aromatic.
5. 5
   Stir in diced onion and tomato; cook 5 minutes until softened, then add rinsed lentils.
6. 6
   Pour in vegetable stock; bring to rolling boil, then reduce to gentle simmer for 25 minutes, stirring occasionally.
7. 7
   Lentils should break down to creamy consistency; season with Maldon salt, Tellicherry pepper, and turmeric.
8. 8
   Finish with kashmiri chilli for colour; serve hot with steamed rice or naan bread.