Recipes › Tomato (Standard) › Spiced Tomato Dal with Crispy Shallots
Spiced Tomato Dal with Crispy Shallots
A deeply satisfying Indian-inspired red lentil dal where ripe tomatoes do two jobs — they form the base of the spiced tadka and then collapse into the lentils, giving the finished dish a rich, slightly sharp backbone that tinned tomatoes simply cannot replicate. The crispy fried shallots on top are not optional; that crunch against the silky dal is the whole point.
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Ingredients
- 700 g ripe standard tomatoes, roughly chopped
- 300 g red split lentils, rinsed well under cold water
- 4 tbsp vegetable oil
- 3 banana shallots, thinly sliced into rings
- 1 tsp brown or yellow mustard seeds
- 1 tsp cumin seeds
- 4 garlic cloves, finely chopped
- 3 cm fresh root ginger, peeled and finely grated
- 1 green chilli, finely chopped, seeds in
- 1 tsp ground turmeric
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 900 ml water
- 1½ tsp fine salt
- 15 g fresh coriander, roughly chopped (optional)
- 1 lemon, juiced
Contains: mustard.
Method
- Heat 2 tablespoons of the vegetable oil in a large, deep saucepan over a medium-high heat. Add the sliced shallots and fry, stirring regularly, for 12 to 15 minutes until they are deeply golden and starting to crisp. Transfer them to a plate lined with kitchen paper and set aside. They will crisp up further as they cool.About 15 min
- In the same pan, add the remaining 2 tablespoons of oil over a medium heat. When hot, add the mustard seeds and cumin seeds. Let them sizzle for about 30 seconds until the mustard seeds begin to pop. Add the garlic, ginger and green chilli and fry for 1 to 2 minutes until fragrant, stirring constantly so they do not burn.About 3 min
- Add the ground turmeric, ground coriander and ground cumin. Stir for 30 seconds to toast the spices in the oil. Add the chopped tomatoes, stir well to coat in the spices and increase the heat to medium-high. Cook the tomatoes, stirring occasionally, for 8 to 10 minutes until they have completely broken down into a thick, jammy paste and the oil has started to separate at the edges.About 12 min
- Add the rinsed lentils and stir to coat them in the tomato mixture. Pour in the water and add the salt. Bring to a boil, then reduce the heat to low, partially cover the pan and simmer for 20 to 25 minutes, stirring occasionally, until the lentils have completely dissolved and the dal is thick and creamy. Add a splash more water if it thickens too much.About 25 min
- Squeeze in the lemon juice, stir, and taste for seasoning. Ladle into bowls, scatter generously with the crispy shallots and the fresh coriander if using. Serve with flatbreads or steamed rice.About 2 min
Tips
- The step of cooking the tomatoes down to a jammy paste — known as bhunao — is where the flavour is built. Rushing it produces a watery, flat-tasting dal. Be patient and let it really cook down.
- If your tomatoes are very acidic, a pinch of sugar added with the tomatoes will balance things out.
- The crispy shallots are well worth the effort. Make a double batch and store the extras in an airtight jar — they keep for a week and are excellent on everything.
Ring the changes
- Stir 200ml of full-fat coconut milk into the finished dal for a richer, mildly creamy version.
- Add a 400g tin of cooked chickpeas with the lentils for extra bulk and protein.
Keeping it
Keeps well in the fridge for up to 4 days. The dal thickens considerably on standing — loosen with a splash of water when reheating. Freezes well for up to 3 months.
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