Tarka Dal

Ingredients

• 8 3/4 oztoor dal, rinsed until the water runs clear
• 1 tspground turmeric
• 2 tspsea salt
• 3 tbspghee
• 2 tspcumin seeds
• 1 tspmustard seeds
• 5 clovesgarlic, thinly sliced
• 3dried red chilies
• 15curry leaves
• 1/4 tspasafoetida
• 3/4 ozfresh cilantro, chopped
• 1/2lemon, juiced

Method

1. 1

   Put the rinsed dal in a heavy pan with the turmeric and plenty of cold water, bring it to the boil and skim off the foam that rises in the first few minutes.

2. 2

   Turn the heat down and simmer, stirring occasionally, until the lentils have completely lost their shape and the dal is thick but still pourable.

3. 3

   Beat in the salt and enough hot water to bring the dal back to the consistency of a thick soup, then keep it warm.

4. 4

   Heat the ghee in a small pan until it shimmers. Add the cumin and mustard seeds and wait for the crackle, then the garlic, dried chilies and curry leaves. The moment the garlic turns pale gold, take it off and stir in the asafoetida.

5. 5

   Pour the whole sizzling tarka over the dal at the table, stir it in only partly, and finish with the cilantro and lemon juice.

Nutrition per serving