Tarka Dal
Ingredients
1 mug red lentils
4 cloves garlic, peeled and crushed
2 cm piece of root ginger, peeled and cut into 4
1 tsp turmeric
2 small green chillies, finely chopped 2 tbsp butter or oil
1 onion, finely sliced
1 tsp cumin seed
1 tsp mustard seed
1 tsp crushed chilli
Fresh coriander, chopped to serve
Cooking Steps
Step 1
Wash the dal until the water runs clear, then drain and put in a large pan and cover with 1 litre of cold water (just enough to cover 2 cm above lentils). Add the turmeric powder. Bring to the boil and skim off any scum that rises to the surface. Boil for approx. 20 mins or until lentils are soft. Do not add salt at this stage.
Step 2
In a separate pan, dry fry the cumin seeds and mustard seeds until they pop but not burnt. Remove and keep aside in a bowl.
Step 3
Fry the chopped onions in the butter until brown. Add the garlic, ginger, and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1 1⁄2 hours, stirring occasionally, until the dal has broken down completely and become creamy.
Step 4
Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
Step 5
Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.