FRUGAL COMFORT FOOD: TADKA DAHL, Easy-peasy

Gloriously spicy comfort food, warming body & soul as nights draw in

Embrace autumn with an enticingly spicy potage of lentils
 'as good a flavour as in an Indian restaurant; warm & filling for a cold evening.' '9.5/10!' Tasters

Frugal, nutritious, comforting yet spicily enticing, this gorgeous almost-puree features the spice of the moment: turmeric.  Thick and delicious, dal is usually served with rice but wholemeal bread will also ensure the full range of amino acids.  

Don't be put off by Dal; it's often considered a boring old staple of Indian diets -- okay but not the star of any menu.  What a mistake! 

67 first tasted Tadka Dal in a dining room in a financial district and was blown away.  The spicing was glorious; rich with chilli and garlic, the multi-layered potage slipped down with exquisite ease, soothing and warming. 

67 loved it so much, dal is now made regularly.  It's even been transformed into a tadka dal soup, the perfect cure for colds and 'flu. 

India has many recipes for dal; this one was inspired by London Spice Chef Atul Kochhar*, which was closest to the original eaten. 

All the spices are normal store cupboard ingredients; a bowl of sublime Indian deliciousness is ready in half an hour. 

Cost: pennies
Feeds: 4-8

Ingred:
   300g/10 1/2 oz yellow lentils or split peas
   1 tsp tumeric
   1 litre water

   1 peeled onion
   1 large carrot
   1 stick celery -- all whole for easy removal after lentils are cooked

   1 tsp veg oil
   1 tsp butter 

   1 tsp grated garlic   
   
   1 tsp red chilli powder. (the 67 kitchen only had mild chilli powder and added 1/2 tsp chilli flakes; a finely diced half fresh red chilli will also do)

   1/2 tsp garam masala
   1/4 tsp cumin
   1/2 tsp grated peeled fresh or 1/4 tsp powdered ginger 
    
   2 tomatoes, in med dice
   1 tsp salt

   1 tsp fresh or 1/4 tsp dried coriander

   1/2? tsp marjoram

Garnish: tomato, seeds removed

             squeeze of lemon or lime juice 

Method: Place lentils in a fine meshed sieve and the sieve over a wide mouthed bowl; run cold water over the lentils until they are completely wet (otherwise they will float down the drain), then allow water to run over the lentils until the water runs clear.  Note: many people do not bother washing lentils thoroughly but the flavour, in 67's opinion, suffers

1. Drain lentils and place in large heavy based pan, add water, turmeric and vegetables; bring to the boil, skimming off any white froth that rises to the surface; reduce heat and simmer at a slow bubble 20 mins or until nearly all the water is gone; the mix should be loose but not sloppy
2. Meanwhile, heat a heavy-bottomed pan on med heat until hot; melt oil & butter and add chilli, garam masala, ginger & cumin.  Stir 1 min
3. Add minced garlic; cook, stirring for another 2 minutes being careful not to burn the spices 
4. Add diced tomatoes and salt; cook 3-4 mins, stirring occasionally
5. Remove onion, carrot & celery from lentils; add lentils to spices; stir
6. Simmer another 5-7 mins
7. Quarter remaining tomato, remove seeds and slice into fine strips  
8. When dal is cooked, if using dried coriander, add now; check seasoning, add pepper & more chilli if needed
9. Otherwise, garnish with fresh coriander and tomato strips
10. Serve with vegetables on the side (opt) over rice (brown or white) or with wholemeal bread or nan 

Comments:
'A balanced spice mix and as good a flavour as you would get in an Indian restaurant.  Great for a cold evening and very satisfying.  No one would know it's meat free.  Great job!'  Political Agent
'I quite like it; it wasn't too spicy, had a nice tangy aftertaste and the lentils were perfectly soaked and seasoned. All in all I would give it a 9.5/10.  The only thing that could possibly be better would be to add a little bit of lime juice.' (articulate) male tween-ager 

Tip:

The 67 kitchen only had mild chilli powder and added 1/2 tsp chilli flakes

*The Cook's Book, edited Jill Norman publ Dorling Kindersley 2005. Current edition £35

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This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.