Tarka Dal with Ghee and Dried Chillies

• 250 g Red lentils
• 20 g Ginger root, fresh
• 4 cloves Garlic
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 900 ml Water
• 3 tbsp Ghee
• 1 ½ tsp Cumin seeds
• 3 pieces Dried red chili, whole
• 15 g Fresh coriander

1. Rinse the red lentils in a sieve under cold water until the water runs clearer. Peel the ginger and finely grate it; peel and thinly slice the garlic. Set aside a small handful of the coriander for finishing, then roughly chop the rest.
2. Tip the lentils into a saucepan with the water, grated ginger, ground turmeric, ground cumin and fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the lentils are very soft and the dal looks creamy. If it thickens too much, loosen with a splash of water.
3. While the dal simmers, make the tarka: warm the ghee in a small frying pan over a medium heat. Add the cumin seeds and dried red chilli and fry for 30 to 60 seconds until the seeds darken slightly and the chillies deepen in colour. Add the sliced garlic and cook for 30 to 60 seconds until pale golden and fragrant.
4. Stir the chopped coriander into the dal and simmer for 1 minute. Take the dal off the heat, then carefully pour the hot ghee tarka over the top. Sprinkle with the reserved coriander and serve straight away.

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