Lemon pepper tarka dal recipe
 This creamy red lentil dal is finished with a powerful tarka – black pepper, lemon zest, curry leaves, cumin and coriander seeds tempered in ghee. Tarka is like rocket fuel for dal and is poured over at the end to add extra aromatic flavour. 200g/7oz red lentils2 tbsp ghee1 medium onion, grated1 tbsp grated ginger2 garlic cloves, crushed1 large tomato, chopped½ tsp ground turmeric½ tsp chilli powder½ tsp ground coriander ½ tsp garam masala1½ tsp salt1 litre/1¾ pint boiling waterpinch bicarbonate of soda2 tsp lemon juice1 tbsp chopped fresh coriander, to garnish 200g/7oz red lentils 2 tbsp ghee 1 medium onion, grated 1 tbsp grated ginger 2 garlic cloves, crushed 1 large tomato, chopped ½ tsp ground turmeric ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala 1½ tsp salt 1 litre/1¾ pint boiling water pinch bicarbonate of soda 2 tsp lemon juice 1 tbsp chopped fresh coriander, to garnish 2 tbsp ghee1 tsp cumin seeds½ tsp ground black pepper8–10 fresh curry leaves 1 tbsp chopped coriander stalks1 large lemon, zest only 2 tbsp ghee 1 tsp cumin seeds ½ tsp ground black pepper 8–10 fresh curry leaves 1 tbsp chopped coriander stalks 1 large lemon, zest only Method To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour.Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes.Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan.Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency.Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. To make the dal, wash the lentils in 2–3 changes of water. In a bowl, cover the lentils with enough boiling water to completely submerge and allow to soak for 15–20 minutes while you prepare the rest of the ingredients. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Melt the ghee in a large pan and add the onions. Sauté for 10–12 minutes until the onions begin to caramelise and turn a light golden brown colour. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Add the ginger, garlic, tomato, turmeric, chilli powder, ground coriander, garam masala and salt. Stir well and cook over a medium heat for 2–3 minutes. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Drain the lentils of the soaking water and add them to the pan, along with 1 litre boiling water and the bicarbonate of soda (this will help soften the lentils quickly). Give everything a quick stir and cover the pan with a tight-fitting lid. Cook over a medium-low heat for 25 minutes, or until the lentils have completely softened. Stir often to prevent the dal from sticking to the base of the pan. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Once the dal is cooked, add the lemon juice and beat with a balloon whisk to give it a creamy texture. If it feels too thick, add boiling water until the dal reaches your preferred consistency. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves. Make the tarka in a separate small pan. Heat the ghee over a medium-high heat. Once the ghee is hot (not smoking), in quick succession add: cumin, black pepper, curry leaves (they will crackle so stand back), coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal. Stir well and serve garnished with chopped coriander leaves.