Tarka Dhal

Takes 60 minutes | Serves 6 |

Ingredients

250 g red lentils
100 g yellow lentils
3 tbsp ghee
1 tbsp flavourless oil
1 tsp brown mustard seeds
0.5 tsp cumin seeds
2.5 cm root ginger, finely chopped
3 garlic cloves, crushed
20 curry leaves
1 medium onion, finely chopped
1 green chilli, left whole
1 ripe plum tomato, finely chopped
1 tsp chilli powder
0.25 tsp ground turmeric
1 tsp fine sea salt
some to taste lemon or lime juice
some to serve coriander
1 echalion shallot, finely sliced
3 garlic cloves, finely sliced
some pinch (optional) asafoetida
0.5 tsp Kashmiri chilli powder or hot paprika

Steps

Preparing the Dhal

• Rinse the lentils and mung dhal until the water runs clear then soak in a bowl of cold water for 30 minutes.
• Heat the ghee and oil in a large pan over a medium heat and add the mustard seeds, cumin seeds, ginger, garlic, and curry leaves. Sauté for 30 seconds until fragrant.
• Add the onion and green chilli and sauté until the onion is translucent, about 8 minutes. Add the tomato, chilli powder, turmeric, and salt. Sauté for 2-3 minutes to cook out the spices.
• Drain the pulses then add to the pan with 700ml boiling water. Bring to the boil then lower the heat, cover, and simmer for 20 minutes. Stir occasionally.
• Once the lentils have cooked and reached your desired thickness, adjust the seasoning with salt and lemon or lime juice. Set aside.

Tempering

• Prepare the temper (spiced oil). Heat the ghee and half the oil in a pan and cook the shallot until golden and caramelised.
• Add the remaining oil to the pan with the garlic, cooking until lightly browned, then add the asafoetida (if using) and Kashmiri chilli powder and mix well.
• Drizzle the temper over your prepared lentils to finish and garnish with coriander leaves.