Tadka (Tempered) Dal Mild

Method

Wash the lentils and peas.
Bring water to boil, add turmeric, salt, Ferns’ Mild Curry Paste, ginger, garlic and pulses.
Cover and simmer for 15-20 minutes, until the lentils are soft.
Mash the mixture to a thick sauce and simmer for a few minutes.
Just before serving, heat ghee separately and fry the mixed seeds till the mustard seeds splutter.
Immediately add onions and fry till golden brown.
Pour the hot mixture (tadka/tempering) over the dal and serve.

75g red lentils (masoor dal)
75g split yellow peas, soaked overnight
450ml water
½ teaspoon turmeric powder
½ teaspoon salt
1 tablespoon Ferns’ Mild Curry Paste
1″ piece ginger, sliced fine
5 cloves garlic, crushed
2 tablespoons pure ghee or oil
1 medium onion, thinly sliced
For tadka(Tempering):
1 teaspoon onion seeds
1 teaspoon whole mustard seeds.