TARKA DHAL
Ingredients -
250g red lentils
1 large thumb of ginger grated
1 tbsp rapeseed or vegetable oil
1 medium onion finely chopped
1 medium red chilli finely chopped
2 garlic cloves finely chopped
1 tsp mustard seeds
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tbsp tomato paste
A handful of fresh coriander
500ml water
Salt
Method -
Wash the lentils then place in a large saucepan with the water and grated ginger.
Bring to the boil then reduce to a simmer. Remove any scum that comes to the surface.
Cook for 1 hour (stirring regularly) or until the lentils soften. You may need to add more water. Season generously with salt.
Next put the oil in a frying pan and fry the mustard seeds until the start to pop open.
Then add the onion and cook for 2 minutes until it starts to soften.
Next add the garlic and chilli and cook for a further 2 minutes.
Now add the coriander, cumin, turmeric and tomato paste and cook gently for 5 minutes taking care to not burn the spices.
Finally, empty the pan into the pot of cooked lentils and stir throughly.
Serve topped with chopped fresh coriander.