Tarka Dal with Crispy Fried Onions

• 250 g Red lentils
• 2 medium Yellow onion
• 4 tbsp Ghee
• 20 g Ginger root, peeled
• 4 cloves Garlic
• 1 tsp Ground turmeric
• 2 tsp Fine sea salt
• 2 tsp Ground cumin
• 2 pieces Dried red chili
• 15 g Fresh coriander

1. Rinse the lentils in a sieve until the water runs mostly clear. Thinly slice the onions, finely grate the ginger, and thinly slice the garlic. Break the dried chilli in half if you want more heat to infuse into the ghee.
2. Tip the lentils into a saucepan with 900 ml water, the turmeric and 1 tsp of the salt. Bring to the boil, then reduce to a gentle simmer and cook for 18 to 22 minutes, stirring now and then, until the lentils are very soft and creamy. If it thickens too much, add a splash more water to loosen.
3. While the lentils simmer, heat 2 tbsp of the ghee in a frying pan over medium heat. Add the onions and cook for 12 to 15 minutes, stirring frequently, until deep golden and crisp at the edges. Transfer to a plate and season with the remaining 1 tsp salt.
4. In the same pan, melt the remaining 2 tbsp ghee over medium heat. Add the cumin, garlic, ginger and dried chilli and cook for 60 to 90 seconds until fragrant and the garlic is just turning pale golden. Take off the heat straight away so the spices do not burn.
5. Stir most of the coriander through the lentils, then ladle into bowls. Spoon the hot tarka over the top and finish with the crispy onions and the remaining coriander. Serve straight away while the tarka is sizzling.

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