Ingredients

• 2 tablespoons ghee, divided
• 2 shallots, sliced
• 1 teaspoon yellow mustard seeds
• 2 garlic cloves, crushed
• 8 fenugreek seeds
• 1/2-inch piece ginger root, grated or minced
• 1/2 teaspoon salt
• 1/2 cup red lentils
• 1 tablespoon tomato paste
• 2 1/2 cups water
• 2 tomatoes, skinned and chopped
• 4 tablespoons chopped fresh cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala

Directions

Heat 1 tablespoon of the ghee in a large saucepan, then add the shallots. Cook for 2-3 minutes over high heat, then add the mustard seeds and stir briefly to combine. Cover the pan until the seeds begin to pop. Immediately remove the lid from the saucepan and add the garlic, fenugreek, ginger and salt. Stir once then add the lentils, tomato paste, and water. Stir briefly to combine, then simmer, uncovered, for 10 minutes.

While the lentil mixture is simmering, fill a sauce pan with water to about 1-inch deep. Bring to a gentle boil. Make small "X's" on the tops and bottoms of the tomatoes and place in the sauce pan. Partially cover and allow to to cook for 3-5 minutes, or until tomato skins begin to peel off. Carefully remove tomatoes and peel skins off under cold running water, then chop.

Stir in the tomatoes, lemon juice and cilantro and simmer for an additional 4-5 minutes or until the lentils are tender (do a bite test to check tenderness).

Transfer mixture to a serving bowl. Heat the remaining 1 tablespoon of ghee in a small saucepan until it melts, then remove from the heat and stir in the garam masala and chili powder until blended. Immediately drizzle over the tarka dal and serve. Serve with naan bread, if desired.