Tarka dal

Coriander chilli chutney

• 120 g fresh coriander (2-3 bunches), leaves, stalks and roots, cut into thirds (see Tips)
• 50 g fresh long green chillies, trimmed and cut into halves (approx. 2-3 chillies)
• 1 tbsp lemon juice
• 50 g olive oil
• 1 tsp sea salt

Tarka dal

• 250 g red lentils
• hot water, for soaking
• 2 tbsp ghee (see Tips)
• ¼ tsp cumin seeds
• 20 fresh curry leaves
• 2 garlic cloves
• 1 fresh long green chilli, trimmed and cut into halves
• 2 cm piece fresh ginger, peeled and cut into halves
• 600 g water
• 1 tsp sea salt
• ¼ tsp ground turmeric
• 200 g fresh tomatoes, cut into pieces (2 cm) (see Tips)
• 2 tbsp lemon juice