Smoked Sausage Snert Dal with Cumin Tadka

Method

1. Rinse the split peas until the water runs clear. Put the peas, water, turmeric and the carrot, cut into 1 cm dice, in a 3 L pot, bring to the boil over high heat for 7 min and skim off the foam. Lower the heat to low heat, set the lid ajar and simmer for 45 min, until the peas squash easily between your fingers. Stir to the bottom now and then.

   Add in this stepDried green split peas 140 gWater 900 mlGround turmeric ½ tspCarrot 1

   high heat→low heat

2. Meanwhile slice the sausage into 1 cm rounds and fry them in a dry frying pan (22 cm) over medium heat for 5 min, until golden on both sides. Set aside.

   Add in this stepSmoked sausage 140 g

   medium heat

3. Add half the ghee to the same pan and cook the chopped onion over medium heat for 7 min until golden. Add the grated ginger and garlic for 1 minute, then the chopped tomato and cook for 3 min more, until it breaks down.

   Add in this stepGhee or butter 7.5 gOnion 1Fresh ginger 10 gGarlic cloves 2Tomato 1

   medium heat

4. Stir the onion mixture into the dal with the salt and the sausage and simmer over low heat for 5 min. A few turns of a whisk make the dal creamy; if it is too thick, add a little hot water.

   Add in this stepSalt ¾ tsp

   low heat

5. Heat the remaining ghee in a small pan over medium heat and add the cumin seeds. When they sizzle and darken slightly (about 30 seconds), add the dried chillies for about 1 min, then take the pan off the heat and stir in the garam masala. Pour the hot ghee straight over the dal so it sizzles. Keep your face back, as it can spit.

   Add in this stepGhee or butter 7.5 gCumin seeds ¾ tspDried red chillies 1Garam masala ½ tsp

   medium heat

6. Squeeze in the lemon juice, scatter with coriander and serve with warm basmati rice.

   Add in this stepLemon juice 2 tspFresh coriander, chopped 2 tbspCooked basmati rice 300 g