Tarka Dal (Yellow Lentils with Tempered Spices)

• 200 g Basmati rice
• 180 g Yellow lentils
• 1 tsp Ground turmeric
• 3 cloves Garlic
• 15 g Ginger root
• 1.1 liters Water
• 1 ½ tsp Fine sea salt
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 2 pieces Dried red chili
• 12 leaves Fresh curry leaf
• 1 medium Lemon

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with 400 ml of the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes to finish steaming.
2. Meanwhile, rinse the yellow lentils well. Peel and finely grate the ginger, and peel and finely slice the garlic. Put the lentils in a large pot with the remaining 700 ml water, the ground turmeric, ginger, garlic and 1 tsp of the fine sea salt.
3. Bring the lentils to a gentle simmer, skimming any foam from the surface. Cook for 18 to 22 minutes, stirring occasionally, until the lentils are very soft and the dal is thick but spoonable. If it gets too thick, loosen with a splash of hot water.
4. In a small saucepan, heat the ghee over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook for 30 to 60 seconds until the mustard seeds start to pop. Add the dried red chili and fresh curry leaf and fry for 20 to 30 seconds until very fragrant.
5. Immediately pour the hot spiced ghee over the dal and stir through. Cut the lemon and squeeze some juice into the dal to taste. Serve the dal with the rice, with extra lemon at the table if you like.

Made this recipe? Rate it — a comment is optional.