South Indian Style Dhal Tadka


1 cup red lentils
½ teaspoon turmeric
1 large potato diced
2 cups water
½ teaspoon salt
1 brown onion diced
1 tomato diced
2 cups spinach
3 tablespoons of Tamarind Tree Chettinad Madras
Olive Oil
½ teaspoon mustard seeds
8 curry leaves
Dried red chilli


Wash lentils under cold water. Add to a pot with potato, turmeric and potato and simmer until cooked.

In a frying pan, fry onion until browned. Add Chettinad Madras paste and stir. Stir through tomato and spinach. Add to lentils and potatoes.

In a frying pan, heat oil and add mustard seeds – fry until they begin to pop. Add curry leaves and a sprinkling of dried red chilli to taste

Top the dhal with mustard, oil and curry leave mix. Serve with fresh coriander and roti bread.


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