This red lentil tarka dal is wonderfully fragrant with a mix of spices that are quickly heated in ghee and added just before serving.
20 people made this
150g red lentils
1 tablespoon curry powder
1 tablespoon ground turmeric
2 bay leaves
1 (1cm) piece root ginger, grated
1 pinch salt
1 tomato, chopped
For the tarka
1 tablespoon ghee (Indian butter)
1 teaspoon cumin seeds
1 pinch asafoetida
1 garlic clove, crushed
1 teaspoon ground cayenne pepper
2 tablespoons fresh coriander leaves
Method Prep:10min › Cook:25min › Ready in:35min
Rinse the lentils. Heat the lentils in a saucepan with about 350ml water, the curry powder, turmeric, 1 of the bay leaves, ginger and salt, and cook until tender, about 15 minutes.
Stir in the tomato, and cook for 5 minutes more. Pour the lentils into a serving bowl.
Make the tarka: This is a way of quickly heating the spices to add to the lentils. Heat the ghee in a stainless steel ladle or small saucepan. Check to see if the ghee is hot enough by adding a few cumin seeds. If they sizzle, it is hot enough.
Add the cumin seeds, asafoetida, remaining bay leaf and garlic, and cook until fragrant and the garlic is golden, about 1 minute. Stir in the cayenne pepper. Pour the ghee and spices into the lentils, and stir. Garnish with fresh coriander.