200g chana dal/yellow split peas, soaked for an hour then drained 2 medium sized, vine tomatoes, roughly chopped 1 medium onion chopped 3 small green chillies, cut down the length, with the seeds left in 4 cloves garlic, crushed Half a dozen fresh, or 8 dried curry leaves ½ tsp turmeric Salt
Put the dal in a saucepan and cover with cold water to about an inch above the dal. Add all the ingredients and bring to the boil. Lower the heat and simmer for up to an hour and perhaps a bit more depending on the freshness of the dal, until it is soft but retaining a little bite. Mash together, leaving some of the
Heat the oil or ghee over a medium heat, add the mustard seeds and cook until they pop. Add the shallots, chilli pieces and curry leaves and fry for 3-4 minutes or until the shallots have softened and golden brown. Spoon the tarka over the dal and serve with fresh coriander leaves.