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Ingredients
2 tablespoons ghee,
divided
2 shallots, sliced
1 teaspoon yellow
mustard seeds
2 garlic cloves, crushed
8 fenugreek seeds
1/2-inch piece ginger
root, grated or minced
1/2 teaspoon salt
1/2 cup red lentils
1 tablespoon tomato
paste
2 1/2 cups water
2 tomatoes, skinned and
chopped
4 tablespoons chopped
fresh cilantro
1/2 teaspoon chili
powder
1/2 teaspoon garam
masala
Directions
Heat 1 tablespoon of the ghee in
a large saucepan, then add the shallots. Cook for
2-3 minutes over high heat, then add the mustard
seeds and stir briefly to combine. Cover the pan
until the seeds begin to pop. Immediately remove the
lid from the saucepan and add the garlic, fenugreek,
ginger and salt. Stir once then add the lentils,
tomato paste, and water. Stir briefly to combine,
then simmer, uncovered, for 10 minutes.
While the lentil mixture
is simmering, make small "X's" on the tops and
bottoms of the tomatoes and steam in a
vegetable steamer,
partially covered, in a
medium-sized saucepan over mildly boiling water for
about 3-5 minutes, or until tomato skins begin to
peel off. Remove tomatoes and peel skins off under
cold running water, then chop.
Stir in the tomatoes,
lemon juice and cilantro and simmer for an
additional 4-5 minutes or until the lentils are
tender (do a bite test to check tenderness).
Transfer mixture to a
serving bowl. Heat the remaining 1 tablespoon of ghee in a small
saucepan until it melts, then remove from the heat
and stir in the garam masala and chili powder until
blended. Immediately drizzle over the tarka dal and
serve. Serve with naan bread, if desired. |
