Tadkal

Rinse the split red lentils under cold running water in a fine-mesh sieve until the water runs clear, then set aside to drain fully.

Chop the 4 medium onions as finely as possible, then finely chop the 2 large cloves of garlic and the ginger (approximately the same quantity as garlic), and mince the 1 small chilli and 1 fresh chilli; set all aromatics aside separately.

Crumble the 1 stock cube into a bowl and dissolve it in water as needed to prepare your cooking liquid (approximately 750-900 ml based on lentil absorption).

Heat a heavy-bottomed pot or pressure cooker base over medium-high heat and add the finely chopped onions without oil or ghee initially, stirring constantly for 2-3 minutes until they begin to soften and release their moisture.

Add the finely chopped garlic, ginger, and the 1 small chilli to the onions, stirring continuously for 1-2 minutes until fragrant and the raw smell of garlic disappears.

Stir in the 1 teaspoon of garam masala, 1 teaspoon of paprika, and 12 grinds of black pepper, coating the aromatics evenly with the spices and cooking for 30 seconds to bloom the flavours.

Add the 3 tins of chopped tomatoes to the pot and stir well to combine with the spice mixture, allowing the tomatoes to break down slightly over 2 minutes.

Add the rinsed split red lentils to the pot and stir thoroughly to coat them with the tomato and spice mixture, ensuring no dry lentils remain on the bottom.

Pour the dissolved stock cube liquid into the pot, stirring constantly to distribute the lentils evenly; the mixture should be soupy but with lentils suspended throughout.

Bring the mixture to a rapid boil over high heat, then reduce to a medium-low simmer and cook uncovered for 25-30 minutes, stirring occasionally and skimming any foam that rises, until the lentils are completely soft and begin to break down into a thick dal consistency.

Prepare the tadka (tempering) by heating a small pan over medium-high heat and adding the ¼ teaspoon of mustard seeds, allowing them to crackle and pop for 30-45 seconds.

Pour the hot tadka and mustard seeds directly into the simmering lentil dal while stirring constantly, then remove from heat and stir in the fresh minced chilli to taste; let rest for 2-3 minutes before serving.