Tarka dal
Serves 4 Starters and mains
300g masoor dal (red lentils), rinsed
750ml water or vegetable stock
4tbsp ghee
1tsp black mustard seeds
1tsp cumin seeds
10 fresh or frozen curry leaves
1 onion, thinly sliced and cut into small pieces
3 garlic cloves, finely chopped 1tsp Kashmiri chilli powder, or to taste
1tbsp garam masala
1/2tsp ground turmeric
Method
Rinse the lentils and pour them into the slow cooker. Cover with the water or stock, ensuring they are completely submerged. Add a little more water if necessary so the lentils are covered by at least 1cm liquid.
Slow cook on the high setting, with the lid on, for 3 hours or on low for 6 hours or even longer. You can let the lentils stew overnight if you like.
When the lentils are cooked through and really soft, mash them with a potato masher, blend until smooth with a hand blender or just leave them as they are. If the consistency is too thick, add a drop more water or stock.
To make the tarka, heat the ghee in a frying pan over a medium-high heat. When bubbling hot, add the mustard seeds and, when they begin to crackle, stir in the cumin seeds and curry leaves and let them fry for about 30 seconds. Add the onion and garlic and fry for a further 3 minutes over a medium heat. Stir in the chilli powder, garam masala and turmeric and fry for a further 30 seconds.
Pour most of the tarka over the lentils and stir it in, reserving a little to garnish. Season the lentils with salt and pepper and pour the remaining tarka over the top to serve.
