Red Lentils With Onions (Tarka dal)
(4 to 6 servings)
1 ½ cups washed and drained red lentils
4 cups water
1 tsp ground turmeric
2 tbsp vegetable oil or ghee (clarified butter)
1 ½ cups finely chopped onion
1 tsp finely chopped garlic
1 tsp chopped green chilli
1 ½ tsp sea salt
2 tbsp chopped fresh coriander leaves
Place the washed lentils in a saucepan. Add the water and turmeric. Bring to a boil over low heat. Simmer, half-covered. When the water begins to boil, remove the lid and skim off any foam that forms on the surface. Replace the lid so that the saucepan is half-covered. Simmer for 30 minutes or until tender. Keep warm.
While the lentils are cooking, heat a non-stick skillet over medium-high heat. Add the vegetable oil. Add the onion, garlic and green chilli. Stir well. Fry for a few minutes until the onion is golden. Add the salt. Stir well.
Add the onion mixture to the lentils and stir gently. Cover and let stand for 15 minutes. Garnish with fresh coriander and serve.