Goldilocks Tarka Dhal (v)

So called because I have made it three times... The first time we used scotch bonnet chillies and it was too cold. The second time I used thai chillies in quantities as per the recipe and it was too hot. The third time I used Indian chillies and it was juuuuuuust riiiiiiiight. You do need to soak the chana dhal for a good couple of hours beforehand or it will take ages to cook. This recipe is from the very fine Rick Stein's India, a fabulous book about Indian food!

For 4-6 portions you need
For the dhal
200g chana dhal, rinsed and soaked in cold water for 1-2 hours
2 tomatoes, chopped
2 whole cloves garlic, peeled
1 onion, chopped
2 green chillies, left whole and slit, seeds left in
1tsp salt
1/2 tsp tumeric

For the tarka
1 onion, thinly sliced
large knob of butter/vegan spread
2 tbsp oil
1 tsp black mustard seeds
1 tsp asafoetida
Small handful of fresh curry leaves
Fresh coriander leave to serve

Place the soaked chana dhal in a pan with the rest of the dhal ingredients. Cover with water to about 2cms above the level of the chana. Bring to the boil and then simmer for about an hour until the chana is cooked. Mash a little to break up some of the dhal but leave some texture in.

For the tarka heat the oil and butter/spread until hot. Add the mustard seeds and asafoetida and cook until the seeds pop. Add the onion and cook over a medium heat until brown and crispy, but take care not to burn it!

Pour the tarka into the dhal and serve with bread or rice or whatever you fancy.