Carol's Tarka Dal

Ingredients

2 tbsp Ghee (or veg oil, not olive oil)
2 sliced shallots
1tsp yellow mustard seeds
2 crushed garlic cloves
8 fenugreekseeds
piece of ground ginger root
½ tsp salt
125g red lentils
1 tbsp tomatoe puree (paste)
1 pint water
2 peeled and chopped tomatoes
1 tbsp lemon juice
4 tbsp chopped fresh coriander
½ tsp chilli powder
½ tsp garam masala

Naan bread to serve

Method

Heat the ghee/oil in a large saucepan and add the shallots.  Cook for 2-3 mins over a high heat then add the mustard seeds, cover the pan until the seeds pop.

Immediately remove lid form the pan and add the garlic, fenugreek, ginger and salt.

Stir once and add the lentils, tomatoe puree and water and let it simmer for 10 mins.

Stir in the tomatoes, lemon juice and coriander and let it simmer for a further 5-6 mins until the lentils are tender.

Transfer to a serving dish.  Heat the remaining ghee/oil in a small saucepan until it starts to bubble.  Remove form the het and stir in the chilli powder and the garam masala  immediately pour over the tarka dal and serve with naan bread.