Tarka Dal

Ingredients · per serving

• ½ small Tomato
• 2 cloves Garlic
• 1 tsp Vegetable oil
• 400 ml Water
• ½ tsp Cumin seeds
• 1 tsp Fresh ginger
• 1 small Dried red chilli
• ½ tsp Turmeric
• small handful Fresh coriander
• 1 tbsp Ghee
• 60 g Yellow split peas
• to taste Salt
• 30 g Onion

Instructions

1. Rinse the split peas under cold water until the water runs clear. Drain.
2. In a saucepan, combine the split peas with 400ml water, the turmeric, and a pinch of salt. Bring to a boil.
3. Reduce heat to a gentle simmer. Cover with the lid askew (so steam escapes) and cook 30 min for split peas (15 min for red lentils), stirring every now and then. They're ready when they've broken down into a thick porridge. Splash in more water if it gets too thick.
4. While the dal simmers, prep the tarka: chop the onion, slice the garlic, grate the ginger.
5. Heat the vegetable oil in a small frying pan over medium heat. Add the onion, cook 4 min until soft.
6. Add the grated ginger, stir 30 sec. Add the chopped tomato. Cook 2 min until it breaks down.
7. Stir this whole mixture into the simmering dal.
8. Make the final tarka: in the same small pan, melt the ghee over medium-high heat. Once melted, add the cumin seeds — they'll start crackling in 10 seconds. Add the sliced garlic and dried chilli (if using). Stir 20 sec until the garlic is golden — don't let it burn or it goes bitter.
9. Immediately pour the sizzling tarka over the dal. Stir once. Scatter coriander on top. Serve with basmati rice.

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