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Tarka dall

I could live on this if I had to: so simple, but fantastically good. The chana dall adds a wonderful texture complement to the smooth lentils. "Tarka" incidentally refers to the cooking method of adding an "oil & spice" mix to foods of all kinds.

Masoor dall (or red split lentils)
Chana dall (about a quarter or less the amount of masoor)
Salt, to taste
1 tsp turmeric
Slice of ginger
1-2 cloves garlic
Green chili, chopped
Handful of fresh coriander, chopped

Boil up the lentils in some water. Exact amounts are difficult to give: I prefer my dall less watery than its often served, but you can always add a little duting the cooking if you want it sloppier.

When the water boils, skim off the scum that forms. Add the turmeric and slice of ginger, and simmer gently for maybe an hour.

Take the dall off the heat, and remove the ginger slice. Add the salt (to taste), the green chilli and the coriander, and stir to mix.

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