Ingredients

• 1/2 cup - Polished masoor dal (split red lentils)
• 2 tbsp - Ghee
• 1 - Onion, finely chopped
• 1 - Clove Garlic, finely chopped
• Salt
• 1 - small Onion, sliced into long thin strips
• 1 tsp - Cumin seeds
• 1/2 tsp - Black peppercorns
• 1/2 tsp - Turmeric

How to Make Tarka Dal

• Sift through the lentils to remove grit, etc. then wash, and soak them for 1 hour minimum.
• Boil 1.5 cups water, then add the lentils.
• Stir well, and cook for about 30 mins. Meanwhile, fry the cumin and peppercorns in 1 tbsp. ghee for 2 mins.
• Then add the onion and garlic and fry until golden. Add the onion and spices mixture to the lentils when they are cooked, plus the turmeric.
• Add a little water if necessary, add salt.
• Add remaining ghee and when melted serve, or put into warming drawer or low even where it will keep quite happily.
• Fry an onion garnish on dal.