You’ll love the ‘tarka’, which is the spiced butter that’s poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Prep:15 mins
Serves 4-6
1½ tbsp ghee or groundnut oil2 onions, finely chopped8 garlic cloves, finely chopped3cm piece ginger, peeled and grated1 tsp ground turmeric1 tbsp nigella seeds2 tsp ground cumin1 tsp ground coriander1 tsp paprika1 cinnamon stick½ tsp chilli flakes4 cardamom pods, seeds removed and ground2 bay leaves2 x 400g cans chickpeas, drained75g yellow split peas400ml can coconut milk
STEP 1Heat the ghee or groundnut oil and fry the onion over a medium heat until it’s pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it’s too thin, keep cooking until you get the thickness you want. There is no ‘right’ consistency; dhal can be almost brothy or like a thick purée. STEP 2To serve, heat the ghee or butter in a pan and add the shallots. Fry until they’re golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.
