Tarka Dal with Crispy Shallots

Ingredients

• 300 g yellow split peas
• 4 shallots
• 4 garlic cloves
• 20 g fresh ginger
• 1 tsp ground turmeric
• 2 tsp cumin seeds
• 3 dried red chillies
• 3 tbsp rapeseed oil
• 1 lemon

Method

1. 1

   Rinse the yellow split peas and cook with the turmeric in 1 litre of water for 30 minutes until fully soft. Whisk briefly to create a smooth, thick dal. Season with salt.

2. 2

   Thinly slice the shallots. Heat 2 tbsp oil in a small frying pan over a medium-high heat and fry the shallots for 10–12 minutes, stirring frequently, until deep golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

3. 3

   In the same oil, add the cumin seeds and dried red chillies and fry for 30 seconds. Add the minced garlic and grated ginger and fry for 1 minute until fragrant.

4. 4

   Pour this tarka straight into the cooked dal and stir through. Simmer together for 3 minutes.

5. 5

   Squeeze in the lemon juice, taste and adjust seasoning. Ladle into bowls, top with the crispy shallots and serve with rice or chapattis.