Tarka dal

Method

Rinse the lentils under cold water and place in a saucepan with 750ml water, turmeric and salt. Bring to the boil, then simmer for 15-20 minutes until the lentils are soft and mushy, stirring occasionally. Meanwhile, heat the ghee or oil in a separate pan and add the cumin and mustard seeds, letting them crackle for a few seconds. Add the dried chillies and garlic slices, frying until golden and fragrant. Pour this hot tarka (tempering) over the cooked lentils, stir through the fresh coriander and lemon juice. Serve hot as an accompaniment to curries or rice.