Red Lentil Dal Tadka

• 180g red lentils
• 1 onion, chopped
• 3 garlic cloves, sliced
• 1 tbsp ginger
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tomato, chopped
• 1 tbsp olive oil
• Fresh coriander

1. 1

   Rinse lentils, then simmer with turmeric, half the ginger and 600ml water for 18–20 min until soft.

2. 2

   Stir in the chopped tomato and season with salt; mash lightly for a creamy texture.

3. 3

   For the tadka, heat oil and sizzle cumin seeds, garlic and remaining ginger until golden.

4. 4

   Pour the sizzling tempering over the dal and stir through.

5. 5

   Finish with fresh coriander and serve with rice.