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20th Jan 2021

Recipes with Renu

๐”ป๐• ๐•ฆ๐•“๐•๐•–ย ๐•‹๐•’๐••๐•œ๐•’ย ๐”ป๐•™๐•’๐•

This is soul food!

Such a simple tasty dish that most Indian households eat daily and there are so many versions, Iโ€™ve made it with two lentils to create a creamy texture- my mums recipe! Giving it a double tarka/tempering really does take this to another taste level.ย 



-180g Red lentil dal (Arhar Dal/ Toor dal )

-100g Chana Dal (Split Bengal Gram)

-3ย ย tbsp vegetable oilย 

-1 tsp cumin seeds

-1 medium finely chopped onions

-5 tbsp of passata or finely chopped tomatoes.

-large piece of ginger finely chopped/grated.

-1 large green chilli finely chopped

-ยฝ tsp turmeric powder and salt.

-Spices, 1/2 tsp of garam masala, salt, mild chilli power.

-Handful of finely chopped coriander

For the tadka/ tempering

-2 tbsp vegetable oil

-1 curry leaf

-1 dried mild chilli

2 garlic cloves finely chopped

-1/2 tsp of mild chilli powder, salt, garam masala, cumin powder


Method, serves 4-6.

-Boil the lentils in a pan along with turmeric and salt. Give it a good boil for 15-20 minutes making sure it doesn’t turn to mush or burn.

-In a pan add the oil and fry the cumin seeds, followed by the ginger, chilli. Once that has turned a golden brown add remaining spices and the tomatoes and cook down to a dark red paste, sauce.ย 

-Add the tadka to boiled lentils, scooping every last drop and mix well and cook for a further 10-15 minutes on medium heat, add some more water.

-Turn off and add the coriander.

-For the second tadka, in a small pan, temper the curry leaf, chilli, garlic in hot oil and cook for a 1 minute before adding in the spices, cook for a further 1 minute and add over your lentil to serve. Add coriander and serve with some rice, crispy naan or chapatti.ย 

So so good! Tag me if you give this a try @hey_renuย โค๏ธ

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