Tarka Dal with Jeera Rice

Dal

• 250 g Red lentils
• 1 medium Yellow onion
• 20 g Ginger root
• 1 tsp Ground turmeric
• 2 medium Tomato, ripe
• 2 tsp Fine sea salt

Jeera rice

• 300 g Basmati rice
• 1 tbsp Cumin seeds

Tarka

• 3 tbsp Ghee
• 4 cloves Garlic
• 2 pieces Dried red chili
• 15 g Fresh coriander

1. Rinse the lentils in a sieve until the water runs mostly clear. Peel and finely chop the onion, peel and grate the ginger, and dice the tomatoes. Thinly slice the garlic and roughly chop the coriander.
2. Put the lentils in a large pot with 900 ml water, the onion, ginger, turmeric and 1 tsp of the salt. Bring to the boil, then reduce to a gentle simmer for 18 to 22 minutes, stirring occasionally, until the lentils are soft and starting to break down. Skim any foam if needed.
3. Stir the tomatoes into the dal and simmer for 5 minutes until they soften and the dal looks glossy and cohesive. If it gets too thick, add a splash of water; if too thin, simmer uncovered for a few minutes. Taste and season with the remaining 1 tsp salt.
4. Rinse the rice until the water runs clear, then drain well. Put the rice in a saucepan with 600 ml water, 1 tsp of the cumin seeds and a pinch of salt from the measured amount if you prefer, and bring to the boil. Cover, turn the heat to low and cook for 10 minutes, then take off the heat and leave covered for 5 minutes.
5. For the tarka, heat the ghee in a small saucepan over medium heat until shimmering. Add the remaining cumin seeds and the dried red chilli and cook for 30 to 45 seconds until the cumin darkens slightly and smells toasted. Add the garlic and cook for 45 to 60 seconds, stirring, until pale golden.
6. Immediately pour the hot tarka over the dal and stir through. Fluff the rice with a fork and divide between plates. Finish the dal with fresh coriander and serve alongside the jeera rice.

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