This is a vegetarian dish that is good as a light lunch with some Arabic flat bread.
Preparation Time: 5 Minutes
|2 tblsp ghee||1 tblsp tomato puree|
|1 cup white onion, chopped||2 1\2 cups water|
|1 teasp yellow mustard seeds||2 tomatoes, peeled and chopped|
|2 garlic cloves, crushed||1 tblsp lemon juice|
|10 fenugreek seeds||1 teasp sugar|
|1 cm piece fresh ginger, grated||4 tblsp chopped fresh coriander|
|1\2 cup red lentils||1\2 teasp chilli powder|
|1\2 teasp salt||1\2 teasp garam masala|
Heat half the ghee in a large saucepan, and add the onion. Cook for 2-3 minutes over a high heat. Then add the mustard seeds. Cover the pan until the seeds begin to pop.
Immediately remove the lid from the pan and add the garlic, fenugreek, ginger and salt. Stir once and add the lentils, tomato puree and water, and simmer gently fro 10 minutes.
Stir in the tomatoes, lemon juice and coriander and simmer for a further 4-5 minutes until the lentils are tender.
Transfer to a serving dish. Heat the remaining ghee in a small saucepan until it starts to bubble. Remove from the heat and stir in the garam masala and chilli powder. Immediately pour over the tarka dhal and serve.