Dahl

One for Brenda.
From :https://meatfreeweek.org/content/deliciously-dahl

200 grams Chana Dahl, thoroughly rinsed with water and soaked for 1 hour

1 large red onion, chopped

4 cloves garlic, finely chopped

2cm ginger, finely chopped

2cm fresh turmeric, grated

1 Tsp ground turmeric

2 long green chilies, sliced

Pinch salt

1 bunch coriander, roots and stalks roughly chopped, leaves reserved

2  curry leaves

Splash of vegetable or olive oil

TARKA

Tbsp olive oil

1 heaped Tsp. each of brown mustard seeds, yellow mustard seeds, fennel seeds, coriander seeds, cumin seeds

2 long green chilies, finely sliced

Pinch salt

8 okra, sliced

1 red birds eye chili, finely sliced

Small handful curry leaves

2 French shallots, thinly sliced

In a large heavy based saucepan heat vegetable oil and sauté onion, ginger, garlic, curry leaves, fresh turmeric and coriander root until onion is browned. Add tomatoes, green chili, chana dahl and stir through. Cover with vegetable stock, 1 cup of water and bring to a boil. Reduce heat to a to a simmer, cover and continue to cook until lentils tenderize and begin to break down. Roughly 40 minutes.

Just before serving, heat remaining olive oil in a small saucepan over medium heat add shallots, and cook until well browned. Add the spices and cook until aromatic, the seeds will begin to ‘pop’ and release their beautiful flavour and scent. Stir through remaining ingredients, cook for a further 2-3 minutes or until okra just cooked.

Stir coriander leaf through dahl, divide between serving bowls and garnish with a generous spoonful or two of hot Tarka.