Tarka Dal

Ingredients for 4 servings:

• 2 tbsp ghee
• 2 shallots, sliced
• 1 tsp mustard seeds, yellow
• 2 garlic cloves, crushed (if desired)
• 8 Fenugreek
• 1 piece(s) ginger, fresh, approx. 1 cm, grated
• ½ tsp salt
• 125 g lentils, red
• 1 tbsp tomato paste
• 600 ml water
• 2 tomatoes, peeled and chopped
• 1 tbsp lemon juice
• 4 tbsp coriander greens, chopped
• ½ tsp chili powder
• ½ tsp spice mix (garam masala)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Indian lentil dish

Melt 2 tablespoons of ghee in a large pot and add the shallots. Fry over high heat for about 2-3 minutes, then add the mustard seeds. Cover the pot until the seeds begin to pop. Remove the lid immediately and add the garlic, fenugreek, ginger, and salt. Stir once and add the lentils, tomato paste, and water to the pot. Simmer over low heat for about 10 minutes. Stir in the tomatoes, lemon juice, and coriander leaves and simmer for another 5 minutes, until the lentils are soft. Remove from the heat and stir in the garam masala and chili powder. Season to taste. Serve with naan (Indian bread) and/or rice.