1/2 - 2chilli's depending on the variety and your taste
4tablespoonsof freshly corianderchopped
Tarka
1tablespoonoil
1onionfinely sliced
1teaspooncumin seeds
1/2 - 2chilli'sas above
4clovesof garlicchopped
Instructions
Rinse the lentils in lots of cold water, then add to a large pan with the water. Boil hard for 10 minutes, then reduce the heat and let simmer for 30 minutes.
In the last 5 minutes of cooking, add the turmeric, pepper & chilli.
Meanwhile, heat the oil in a frying pan and fry the onions until it is changes colour, becoming almost translucent. Add the chilli and cumin seeds and let fry down until the onion is golden brown. Add a teaspoon more oil and add the garlic. Keep it constantly moving so as to cook the garlic, but not let it burn.
Mix the fresh coriander through the daal, then portion it between bowls. Top with the tarka adding a sprinkle of fresh coriander or chopping spring onions greens for contrast.