Dal with Black Mustard Seed Tarka

Ingredients

• 250 g red lentils
• 750 ml water
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 fresh ginger grated
• 2 tomatoes roughly chopped
• 1 tsp turmeric ground
• 1 tsp sea salt
• 2 tbsp ghee or neutral oil
• 1 tsp black mustard seeds
• 1 tsp cumin
• 1 chili pepper
• 10 g fresh coriander or parsley

Cook Time

1. 1
   Rinse and cook lentils: Rinse 250 g red lentils under cold water until the water runs clear. Place them in a pan with 750 ml water, 1 tsp turmeric powder and 1 tsp salt. Bring to a boil, skim off the foam and simmer gently for 20 to 25 minutes until the lentils are completely soft and falling apart.
2. 2
   Add vegetables: Add 1 onion, finely chopped, 2 garlic cloves, minced, 1 fresh ginger, grated (approx. 2 cm) and 2 tomatoes, roughly chopped to the lentils. Stir well and simmer for another 10 minutes on low heat until the tomatoes have broken down and the dal has a bound consistency.
3. 3
   Make the tarka: Heat 2 tbsp ghee or neutral oil (for the tarka) in a small saucepan or frying pan on high heat. Add 1 tsp organic black mustard seeds and keep the pan in motion. After 20 to 30 seconds the seeds will start to pop and smell fragrant: that's the moment. Add 1 tsp cumin seeds and optionally 1 dried red chili pepper (optional) and fry for another 15 seconds.
4. 4
   Finish and serve: Pour the tarka with all the cooking fat directly over the dal and stir briefly. Sprinkle with 10 g fresh coriander or parsley, roughly chopped and serve with naan bread or steamed rice.
5. 5
   The tarka is the heart of this recipe: take time to get the oil nice and hot before adding the mustard seeds. Too low a temperature will not produce crispy seeds and less aroma. 
6. 6
   Variation: add a can of coconut milk to the lentils for a creamier version.