Kransky Dal Tadka

Or Sausage and Lentil Stew, if you prefer. Tadka means a cooking process in which spices are fried in oil at the beginning of preparation, the other ingredients – for example, vegetables – being added to the tempered oil. Confusingly, it can also mean a cooking process in which the tempered oil is added to the dish at the end of cooking to give a richness that it might not otherwise possess. The following is a little fussy to set up, but cooking time is no more than twenty to twenty-five minutes. It is even better if prepared, allowed to cool over night then reheated.


1 tblsp ground cumin.

1 tblsp ground coriander.

1 tsp ground turmeric.

1 tsp ground ginger.

Cayenne pepper to taste.

Salt to taste.

½ cup oil.

Another ¼ cup oil.

1 ½ cups Kransky diced into medallions.

1 large onion, chopped.

3 large cloves of garlic, chopped.

1 cup red lentils [Masoor Dal].

1 440g can chopped tomatoes.

¼ cup tomato paste.

1 cup water.


Mix the spices and the salt together in a small heatproof bowl. Heat the ½ cup of oil in a pan over a medium flame and fry the spices for 2 minutes then decant the tempered oil back into the mixing bowl. Do not wipe out the pan.

Bring the heat up to hot, and add the ¼ cup of oil and the chopped Kransky to the pan. Stir fry until the cut sides are beginning to brown then add the onion and stir fry until beginning to brown. Add the garlic and the dal, cook, stirring for 2-3 minutes, then add the tomato pulp, tomato paste and the water. Bring to the boil, reduce the heat, cover and simmer for 30 minutes or until the lentils are soft. Stir occasionally and add a little water if too dry.

Remove from the heat, stir the tempered oil through, and allow to sit for an hour or two in a cool place. Gently reheat and serve with mixed vegetables.

Serves: 2.

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