Tarka Daal

Ingredients

• 11.25 cup Red Split Lentils(250g)
• 21 White Onion(120g)
• 31 Garlic and Ginger block(20g)
• 41 pinch Salt(1g)
• 51 teaspoon Turmeric(2g)
• 62 tablespoon Vegetable Oil(28g)
• 73 Green Chillies(15g)
• 83 Bayleaves(1g)
• 92 tablespoon Ghee(28g)
• 101 pinch Cumin Seeds(1g)
• 114 Garlic Cloves(12g)
• 123 Dried or Dry Roasted Chillies(6g)
• 131 handful Fresh Coriander(10g)

Instructions

1. 1Wash the lentils 3-4 times, then soak in water for 2-3 hours.
2. 2Drain the lentils and add to a pan with 1.5 liters of water. Bring to heat and remove any foam that forms on top.
3. 3Slice the onion and add to the pan, followed by garlic and ginger, salt, turmeric, and vegetable oil. Stir well and simmer just above medium heat for 40-45 minutes, stirring often.
4. 4After 10 minutes of simmering, add the green chillies and bayleaves. Continue simmering.
5. 5Once the lentils have softened and the daal has thickened, reduce the heat to low and prepare the tarka.
6. 6In a separate pan, add ghee, cumin seeds, sliced garlic cloves, and dried chillies. Swirl the pan until the garlic is browned but not burnt.
7. 7Add the tarka to the lentils and stir through.
8. 8Increase the heat and allow the daal to thicken to your desired consistency. Add freshly chopped coriander when almost thickened and stir through.
9. 9If the daal dries too much before it’s done, add some boiling water and cook a little longer.