Note: Tadka Dhal can be served as a main dish or side dish.

Ingredients:

*1 1/2 c dried masoor dhal or yellow split peas
*1 tsp salt
*1 tsp powdered turmeric
*4 c water
* vegetable oil or ghee
*2 or more cloves garlic, minced
*1 tsp red chile powder (such as Kashmiri) or 2 small red chiles, deseeded and chopped
*1 tsp mustard seeds
*1 tsp black onion (nigella) seeds
*1 onion, sliced or chopped
*fresh coriander/cilantro leaves, chopped
*fresh tomatoes, cut in wedges.

Preparation:

Wash and sort over the masoor dhal or yellow split peas. Place in plenty of water and leave to soak several hours or over night.

Drain the dhal and place in a heavy pan with the four cups of water, salt and turmeric. Bring to a boil, lower the heat, cover and simmer until the dhal/peas are tender. Salt to taste, set aside and keep warm.

Meanwhile, heat the oil or ghee in a heavy frying pan. Fry the garlic lightly without burning it. Add the powdered red chile (or the chopped red chiles if used), mustard seeds and onion seeds. Fry until the mustard seeds start to pop. In a separate pan, fry the chopped onion until just starting to brown. Add the fried onion to the spice mix.

Pile the Tarka Dhal in a warmed serving bowl and pour the spice and onion mix over it. Garnish with wedges of fresh ripe tomato and chopped coriander/cilantro leaves.

Serve Tarka Dhal with basmati rice, Chapattis, Bombay Potatoes, Spicy Fried Chicken, Raita and Tomato Chutney.