Dal is a staple Indian dish, and evidence suggests that people were growing and cooking lentils as far back as the Bronze Age, during the Indus Valley Civilisation. We’re giving Tan credit for this version, though, because every family tweaks theirs, and this is his family’s way. Tarka simply refers to spices added to either oil or ghee (Tan’s family uses garlic in butter) and is a technique widely used in Indian cooking.
Khichdi
Khichdi is like pineapple on pizza – you either love it or hate it. It’s similar to dal and rice, which everyone seems to love, so perhaps the hate comes from the fact that khichdi is easy on the stomach and is usually the first thing people choose to eat after a bout of food poisoning. It’s also one of the first solid foods that Indian babies are allowed to eat. Keeping these points in mind, remember the golden rule of khichdi – the mushier, the better. You can add veggies like carrots or cauliflower, of this one-pot wonder made with just red chilli and peppercorn is a favourite. Khichdi is a comfort meal that’s easy on the stomach
