Daal Chana Tadka with Coconut and Lemon

Ingredients Daal

♫ 300g dall (I used toor daal)
♫ 1 tablespoon turmeric
♫ 250 ml coconut milk
♫ The juice of a lemon

Tadka

♠ An onion, cut in half, peeled and chopped
♠ 1 tablespoon of cumin seeds
♠ 3 cloves of garlic, peeled and finely chopped
♠ 1 inch ginger, peeled and finely chopped
♠ Two tomatoes cut into cubes
♠ 1 fresh chili, finely sliced (except seeds if you want to reduce heat)
♠ A handful of fresh coriander leaves
♠ 1 tablespoon of neutral oil
♠ Sea salt and black pepper

Instructions

♪ Start by covering your daal with water in the pot where you cook it, so that there is a centimeter of water on the pulses. Add turmeric and a large snuff salt. Bring to the boil and lower the fire. Let it boil gently, add extra water if it seems too much to dry.

♪ As the daal begins to soften (after about 15 to 20 minutes), add the coconut milk and bring it just before cooking. Lower the fire and cook until the daal is soft but still a bit bite. It depends on the size of the language you are using. Add the lemon juice and taste to taste.

♪ As the daal boils, prepare the tadka (temper the herbal mixture). Heat the oil in a pan and add the onion. Boil on low heat for about 5 minutes (light brown). Add the seeds of cumin, garlic, ginger, chili. Stir and cook for a few minutes. Add the tomatoes and simmer until the daal is ready.

♪ Serve the daal in bowls with the tadka on it, lightly stirred and with a good snuff of coriander.