Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours.

4. In a separate pan add the olive oil and fry the diced onion for a few minutes until it softens then stir in the garlic and ginger quickly followed by all the tarka spices. Stir in the sliced ...

Add the ground spices and cook for 30 seconds ... Add a dash of water if the dhal becomes too thick. Season generously with salt and pepper. Just before the dhal finishes cooking, heat the ...

"Turmeric, which this coconut dhal is packed with ... After a few minutes, add all of the spices (including the fresh chili) along with the lime juice. Then, add the butternut squash and fry ...

Today’s dhal has a heady mix of spices going on so we thought we would give you some of our tips for using and storing them at home.