Just simple dal. The brilliant thing is that you don’t need stock or many flavourings. The tarka – which you fry at the end – is where you inject the flavour.
Before that there’s very little to do. The rainbow raita is an idea from my friend Nik Sharma, a US-based food writer, from his wonderful book ‘Season’.
It looks great and adds loads of colour. It’s optional, though. I can eat dal with just plain yogurt and a spoonful of chutney – and I could eat it every day.Prep time: 10 minutes | Cooking time: 25 minutesFourFor the raitaWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for.