1tbsp finely chopped coriander leaves, to serve (optional)
For the tadka
3tbsp vegetable oil
1/4tsp cumin seeds
1tsp black mustard seeds
4 garlic cloves, thinly sliced
15 curry leaves
1/2tsp mild chilli powder
Method
Put the toor dal in a large pan with 1.2 litres water, the turmeric, chillies, tomatoes and a pinch of salt. Bring to the boil and simmer gently for 45-50 minutes, stirring every so often, until the dal is soft. Remove from the heat and leave to cool slightly before stirring in the tamarind paste, using the back of a spoon or a potato masher to coarsely mash the dal to thicken it a little. Add an extra 50ml water to loosen it slightly.
To make the tadka, heat the oil in a heavy-based frying pan over a medium heat. Add the cumin and fry for a couple of seconds. Add the mustard seeds and, as they begin to splutter, quickly add the garlic and fry for 20 seconds, then add the curry leaves and chilli powder. Pour the tadka over the dal, season and serve with the coriander, if using.
Recipes and photos taken from Curry by Maunika Gowardhan, photography by Haarala Hamilton (Quadrille, £26)
