Tarka Dal with Basmati Rice

• 200 g Basmati rice
• 200 g Red lentils
• 1 tsp Ground turmeric
• 1 ½ tsp Ground cumin
• 2 tbsp Ghee
• 1 tsp Mustard seeds
• 2 pieces Dried red chili
• 3 cloves Garlic
• 15 g Ginger root
• 1 piece Lemon

1. Rinse the basmati rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water, bring to the boil, then reduce to a low simmer and cook for 10 to 12 minutes until tender. Drain well, cover, and leave to steam while you finish the dal.
2. Rinse the red lentils, then put them in a large pot with the ground turmeric and ground cumin. Cover with water, bring to the boil, then simmer for 10 to 12 minutes, stirring now and then, until the lentils are soft and creamy. If it looks too thick, add a splash more water and simmer briefly to loosen.
3. While the lentils simmer, peel and finely grate the ginger, and finely slice the garlic. Cut the lemon into wedges. Keep everything close to the hob as the tarka comes together quickly.
4. Heat the ghee in a small saucepan over medium heat until shimmering. Add the mustard seeds and dried red chili and cook for 30 to 60 seconds until the seeds start to pop and the chilli darkens slightly. Stir in the garlic and ginger and cook for 30 to 60 seconds until fragrant, taking care not to let the garlic brown.
5. Pour the hot tarka over the dal and stir well, scraping in all the spiced ghee. Taste and adjust the consistency with a splash of water if needed, then warm through for 1 minute. Serve the dal with the basmati rice and a squeeze of lemon over each portion.

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