Saffron & Apricot Tarka Dal

Ingredients

• red lentils — rinsed200 g
• saffron threads1 pinch
• vegetable oil45 ml
• onion — finely chopped1 ea
• garlic cloves — peeled and grated2 ea
• fresh ginger — grated10 g
• curry powder6 g
• garam masala4 g
• ground turmeric3 g
• chilli powder1 g
• apricot jam60 g
• vegetable stock750 ml
• cumin seeds2 g
• mustard seeds — optional3 g
• shallot — finely sliced1 ea
• smoked paprika — optional1 g
• green chillies — finely sliced2 ea
• naan breads — to serve4 ea

Method

1. Soak the saffron Place the saffron threads in a small bowl with 2 tbsp warm water. Let them steep for about 10 minutes, allowing the colour and flavour to bloom
2. Start the dal Heat 1 tbsp oil in a large frypan or saucepan over medium heat. Add the curry powder, garam masala, turmeric and chilli powder and cook for around 20-30 seconds. Add the chopped onion. Sauté for 5-6 minutes until onions are soft and translucent. Add the garlic, and ginger and cook for a minute or two. Add a splash of water if the ingredients begin to burn
3. Add spices & lentils Add the rinsed red lentils, apricot jam then pour in the saffron (plus its soaking water) and 750ml stock
4. Simmer Bring to a gentle boil, then reduce the heat to low. Simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the dal has thickened. Meanwhile, prepare the tarka
5. Prepare the Tarka Thinly slice the shallot and green chilli. In a separate frying pan, heat 3 tbsp oil over medium-high heat. Add the cumin seeds and mustard seeds. Let them sizzle for about 30 seconds. Stir in the shallot and cook until it’s golden and lightly caramelised. Add the smoked paprika, and fresh chilli or chilli flakes (if desired). Stir well and cook for around 30 seconds
6. Time to Serve Carefully pour the hot tarka over the dal. Top with dried apricots and fresh coriander leaves. Serve warm with rice, naan, or your favourite flatbread