Along with a Saag Aloo, I love a tarka dal. Thick, warming and buttery, it's also great for being mopped up by any leftover Naan.

This has been a regular dish for me over the years since a particular homemade version was cooked for me a long time ago. Adapted from one of my earliest cookbooks by the legend that is Madhur Jaffrey.

Step 1 - Prep the lentils

• Soak the lentils in 750ml of cold water for 1 hour
• After they have soaked, wash them through several changes of cold water

Step 2 - Cooking

• Add the lentils and chicken stock in heavy based pan on a low heat
• Put in the turmeric and give it a good stir
• Cook for 45 minutes to 1 hour until the lentils are soft
• When ready, blend the contents and return to the pan. Remember, hot liquids in blenders need caution!
• Return the back to the pan. If its a little thin, it will reduce. If its a little thick add some more stock or boiling water
• Add the salt, pepper and butter and stir well

Step 3 - Finishing

• Just before serving, heat another pan and melt the ghee
• Add the garlic, cumin and chilli for a couple of minutes, careful they don't burn
• Pour the ghee and contents into the dal and stir
• Serve in a bowl, with the chilli arranged on top for a nice contrast of colour

One recommendation from a friend of the FatSteak Club on Facebook is to add half a tsp of tamarind paste for some extra zing.

An excellent recommendation which I will be trying next time.
 

Tarka Dal

• 1 cup split red lentils
• 1 tsp of turmeric
• 500ml chicken stock
• 50g butter
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 1 heaped tsp of ghee
• Dried chilli's
• 1/2 tsp of cumin seeds
• 1 garlic clove, peeled and slightly squashed or 1 tsp garlic powder