Burnt garlic tarka dal

PT45M

PT30M

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Ingredients

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1
Soak the dal in plenty of cold water for at least 30 minutes
  • 300g of yellow mung dal, also known as moong dal
  • 300g of masoor dal, (red lentils)
2
Drain the lentils, add to a deep saucepan and cover with water. Place over a medium heat and bring the water to a simmer, then continue to cook until the lentils have absorbed all the water and are tender
3
Meanwhile, in a separate pan, heat up the oil then add the mustard seeds. When they begin to crackle, add the cumin seeds, curry leaves, dried chillies and garlic. Continue to cook until the garlic just starts to colour, then add the tomatoes, turmeric and chilli powder. Continue to cook for another 10 minutes
4
Pour the garlic tarka mixture into the cooked lentils, stirring well to combine, then season with salt. Garnish with extra curry leaves fried in oil until crisp if desired
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