Name: Toor Dal with Curry Leaves, Tamarind, Chilli & Coriander
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: 300g toor dal (split pigeon peas); 1.2 litres of water; 1 tsp ground turmeric; 2 green bird’s eye chillies, roughly chopped; 80g tomatoes, roughly chopped; A pinch of salt, plus extra to taste; 2½ tsp tamarind paste, or to taste; 1 tbsp finely chopped coriander; FOR THE TADKA; 3 tbsp vegetable oil; ¼ tsp cumin seeds; 1 tsp black mustard seeds; 4 garlic cloves, thinly sliced; 15 curry leaves; ½ tsp mild chilli powder

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