|1 tsp tsp|| ginger
|3|| garlic cloves
|1 tsp tsp||chilli powder chilli powder|
|1 tsp tsp||ground tumeric ground tumeric|
|0.5 tsp tsp|| cumin
|250 g g||red lentils red lentils|
|900 ml ml||water water|
|0.5|| Red chillies
Super quick to prepare, this tarka dhal recipe works really well as a side dish to accompany your main meal. Why not serve with extra chopped chillies on top for a final kick of heat?
1. Fry 1 chopped onion in oil for 4 minutes. Add 1 tsp grated ginger and 3 crushed garlic cloves, then slowly stir through 1 tsp chilli powder, 1 tsp turmeric and ½ tsp ground cumin.
2. Add 250g red lentils and 900ml water. Bring to the boil, then add ½ chopped red chilli. Cover and simmer for 45 minutes, stirring occasionally.
3. When the lentils are tender, season to taste and serve with coriander and more chilli.