Tarka dhal recipe | Sainsbury`s Magazine

Ingredients

• 250g red lentils
• 100g yellow mung dhal
• 1 tbsp ghee
• 1 tbsp flavourless oil
• 1 tsp brown mustard seeds
• ½ tsp cumin seeds
• 2.5cm root ginger, finely chopped
• 3 garlic cloves, crushed
• 20 curry leaves
• 1 medium onion, finely chopped
• 1 green chilli, left whole
• 1 ripe plum tomato, finely chopped
• 1 tsp chilli powder
• ¼ tsp ground turmeric
• 1 tsp fine sea salt
• lemon or lime juice, to taste
• coriander, to serve
• 2 tbsp ghee
• 1 tbsp oil
• 1 echalion shallot, finely sliced
• 3-4 garlic cloves, finely sliced
• a pinch of asafoetida (optional)
• ½ tsp Kashmiri chilli powder (or hot paprika)