Maunika Gowardhan's garlic and cumin dal with tomato, chilli and coriander recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Maunika Gowardhan’ s garlic and cumin dal with tomato chilli and coriander recipe By You Magazine - October 31, 2021 Google will bring up loads of variations on how to make this. I’ve opted for this recipe because it’s one that was shared by my family friend from Delhi and is the one I keep coming back to. Sam Harris SERVES 4 250g chana dal 1 litre water 1 tsp ground turmeric FOR THE TADKA 3 tbsp vegetable oil 1 tsp cumin seeds 110g white onions, thinly sliced 4 garlic cloves, thinly sliced 1 tsp fennel seeds, coarsely crushed 1⁄2 tsp Kashmiri chilli powder or mild chilli powder 1 tsp ground coriander 90g tomato, finely chopped 2.5cm ginger root, sliced into matchsticks Salt, to taste Chopped coriander, to garnish Put the chana dal, water and turmeric in a large saucepan over a medium heat. Bring to the boil, then simmer uncovered for 1 1⁄4 hours, until the dal is soft, stirring every few minutes to make sure the dal doesn’t stick to the bottom of the pan. Mash lightly with a potato masher, then turn off the heat and set aside. To make the tadka, heat the oil in a frying pan over a medium heat. Add the cumin seeds, then after a few seconds, add the onions and fry for 8 minutes, stirring well so that they brown evenly. Add the garlic and fry for a further minute, then add the crushed fennel seeds, chilli powder and ground coriander and stir well. Add the tomato and fry for 2-3 minutes until soft, then add the ginger and fry for a further minute. Pour the tadka mix over the cooked dal. Add enough boiling water to thin the dal; about 80ml-100ml. Simmer for a couple of minutes to heat through, season to taste and garnish with fresh coriander. Serve with roti or rice. Buy the book Thali by Maunika Gowardhan is published by Hardie Grant, price £22. To order a copy for £18.70 until 14 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved