Tarka Dal

Lentils with onion and garlic
(From "Gourmet Indian in Minutes" by Monisha Bharadwaj)

One of the most popular and common Indian dishes. She buys ready made ginger paste and garlic paste, and mixes them together. With the tomato paste and ginger-garlic paste on hand, this recipe is a quick one when you need something for dinner fast.

10 ounces (1 and 2/3 cups) red split lentils
2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 large onion, sliced
1 tablespoon tomato paste
1 teaspoon ginger/garlic paste
2 green chilies, slit
Salt, to taste
Handful of chopped cilantro

Pour boiling water over the lentils and cook over low heat for 15 minutes.

Meanwhile heat oil in a pan and add the cumin seeds.

As the seeds begin to pop, add the onion and stir until golden and slightly crisp. Remove half the onion with a slotted spoon and place on paper towels.

Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until blended.

Carefully add the cooked lentils and adjust seasoning.

Serve hot over rice. Place reserved fried onions piled on top with a sprinkling of cilantro.