Bissara Tadka Dal with Mustard Seeds and Curry Leaves (Moroccan × Indian)

Method

1. Rinse the beans in cold water, pick out any debris and soak them in three times their height of cold water for 8 h.

   Add in this stepDried split peeled fava beans 200 g

2. Drain the beans and put them in a 20 cm pot with the water, turmeric and grated ginger. Bring to the boil over high heat, skimming off the foam, then turn down to medium-low heat, set the lid ajar and simmer for 45 min, until the beans have fully collapsed. Careful: turmeric stains clothes and chopping boards.

   Add in this stepWater 1,000 mlGround turmeric ½ tspFresh ginger, finely grated 10 g

   high heat→medium-low heat

3. Whisk hard or use a potato masher to get a dal-like texture with a little body left (don't blend it completely smooth). Add the salt and chopped tomato and simmer over low heat for 5 min, until the tomato melts into the dal. Add a splash of hot water if it gets too thick.

   Add in this stepSalt ¾ tspTomato, finely chopped 1

   low heat

4. Make the tadka: heat the ghee in a 14 cm small pan over medium heat. Add the mustard seeds and, as soon as they start popping (hold a lid in your hand to stop them jumping out), add the cumin seeds, sliced garlic, the chillies broken in half and the curry leaves, and fry for 1 min. Turn off the heat the moment the garlic turns pale gold. Curry leaves spit fiercely when they hit the fat, so keep your face back.

   Add in this stepGhee 1½ tbspBrown mustard seeds ½ tspWhole cumin seeds ½ tspGarlic cloves, thinly sliced 3Dried red chillies 1Curry leaves (fresh or dried) 8

   medium heat

5. Pour the sizzling tadka, ghee and all, over the dal; it will hiss and release its aroma. Squeeze over the lemon juice, scatter with coriander and serve with rice or flatbread.

   Add in this stepLemon (juice) ½Fresh coriander leaves, chopped 2 tbsp