Nadiya's dal recipe
 Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must. 250g/9oz toor dal (yellow split pigeon peas)2 tbsp vegetable oil4 onions, chopped1 red chilli, finely chopped (seeds removed if preferred)4 garlic cloves, crushed½ tsp ground turmeric½ tsp chilli powder1 tsp ground cumin3 small dried red chillies2 floury potatoes, peeled and cut into 5mm dice2 tomatoes, roughly chopped 250g/9oz toor dal (yellow split pigeon peas) 2 tbsp vegetable oil 4 onions, chopped 1 red chilli, finely chopped (seeds removed if preferred) 4 garlic cloves, crushed ½ tsp ground turmeric ½ tsp chilli powder 1 tsp ground cumin 3 small dried red chillies 2 floury potatoes, peeled and cut into 5mm dice 2 tomatoes, roughly chopped 5 tbsp vegetable oil2 garlic cloves, crushed ½ onion, thinly sliced1 red chilli, thinly sliced1 tsp panch phoranlarge handful fresh coriander leaves 5 tbsp vegetable oil 2 garlic cloves, crushed ½ onion, thinly sliced 1 red chilli, thinly sliced 1 tsp panch phoran large handful fresh coriander leaves Method For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir.Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved.Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat.To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir. Add the ground spices, dried chillies and a little water to loosen and stir. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander.