Tarka Dhal

This recipe is adapted from a cookbook called Best Ever Indian Cookbook. I actually took this picture the first time I made it, a few months ago. Tonight when I made it I changed some things but it still looked the same.

Ingredients:

1/2 c. red split lentils (also called masoor dhal)
1/4 c. yellow split lentils (also called mung dhal)
2 1/2 c. water
1/2 tsp ginger powder
1 tsp crushed garlic
1/4 tsp ground turmeric
1 tsp canned green chilis
1 1/2 tsp salt

For the Tarka:
1-2 tbsp oil
1 onion, diced
1/4 tsp mustard seeds
1/4 tsp crushed red pepper flakes
1 tomato, diced

Directions:

Bring the lentils, water, ginger, garlic, turmeric, and green chilies to a boil. Simmer, uncovered for 15-20 minutes until soft.

Mash the lentils with a fork (or you could use the end of a wooden rolling pin, or a glass jar; I actually just used the back side of my wooden mixing spoon) until it is a creamy constancy. Some of the lentils will still look whole. If the mixture seems too dry, then add water and mix.

For the tarka, heat the oil in a pan and fry the onion, mustard seeds, red pepper flakes, and tomato for 2-5 min. (until onion is translucent).

Pour the tarka over the lentils and garnish with cilantro.

I serve it up with brown rice, and some bread/veggie/fruit (any or all).

Notes about this recipe:

1. You could use all red or all yellow lentils.
2. You could use fresh green peppers (serrano) if you like.
3. You could add more crushed red pepper flakes if you want it to be hotter. I prefer mild, which is what the above recipe is.