Time for some dal
By popular demand, I’ve created a dal recipe for my followers – the humble, but ubiquitous tarka dal. It’s on every menu in Indian restaurants and it looks so simple, but so many have got it wrong. The key is to cook your flavours and dal separately and then throw them together at the end. Oh, and that silky, buttery taste and texture you get – yeah, that comes from butter – there’s no way around it – however, what you add with butter, you save by not adding in any other fats – there’s so much good in this dish that a little butter is nothing to worry about!