Masoor Dal Tadka (Red Lentil Curry)

• 1 medium Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 2 medium Tomato, ripe
• 250 g Red lentils
• 1 tsp Ground turmeric
• 2 tsp Fine sea salt
• 3 tbsp Ghee
• 1 tsp Mustard seeds
• 2 tsp Ground cumin
• 2 pieces Dried red chili
• 1 medium Lemon
• 15 g Fresh coriander
• 900 ml Water

1. Finely chop the onion. Peel and grate the ginger, then thinly slice the garlic. Chop the tomatoes, and roughly chop the coriander.
2. Rinse the lentils in a sieve until the water runs mostly clear. Tip into a saucepan with the water, tomatoes, turmeric and 1 tsp of the salt. Bring to the boil, then reduce to a gentle simmer.
3. Simmer for 18 to 22 minutes, stirring occasionally, until the lentils are soft and starting to break down. If it looks too thick, add a splash more water; if too thin, simmer uncovered for a few minutes. Taste and adjust with a little more salt if needed.
4. While the lentils simmer, make the tadka: melt the ghee in a frying pan over medium heat. Add the mustard seeds and dried red chili and cook for 30 to 60 seconds until the seeds start to pop. Stir in the onion and cook for 6 to 8 minutes until softened and lightly golden.
5. Add the garlic, ginger and ground cumin to the pan and cook for 45 to 60 seconds until fragrant. Pour the sizzling tadka over the lentils and stir through. Squeeze in lemon juice to taste, then scatter over the coriander to serve.

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