Tarka Dal with Crispy Shallots

Dal

• 250 g Yellow lentils
• 1 tsp Ground turmeric
• 20 g Ginger root
• 3 cloves Garlic
• 900 ml Water
• 1 ½ tsp Fine sea salt

Crispy shallots and tarka

• 4 medium Shallot
• 70 g Ghee
• 1 tsp Mustard seeds
• 2 tsp Ground cumin
• 2 pieces Dried red chili
• 12 leaves Fresh curry leaf
• 15 g Fresh coriander

1. Rinse the lentils in a sieve until the water runs clearer. Peel and finely grate the ginger, and peel and finely grate the garlic. Thinly slice the shallots and pick the coriander leaves.
2. Put the lentils in a saucepan with the water, turmeric, ginger, garlic and fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes, stirring now and then, until the lentils are very 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.
3. While the lentils cook, heat half the ghee in a large frying pan over a medium heat. Add the shallots and fry, stirring often, for 10 to 12 minutes until deep golden and crisp. Lift out with a slotted spoon and set aside; keep the pan on the hob.
4. Add the remaining ghee to the same pan and heat until shimmering. Tip in the mustard seeds and dried red chilli and cook for 30 to 60 seconds until the seeds start to pop, then add the curry leaves and ground cumin and cook for 20 to 30 seconds until fragrant. Take off the heat straight away so the spices do not burn.
5. Stir the dal well; for a smoother texture, whisk briefly in the pan. Ladle into bowls, spoon the hot tarka over the top, then finish with the crispy shallots and coriander. Serve straight away while the topping is still sizzling.

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