Channa Tarka Dhal

I love dhals, which have to be the ultimate comfort food. These are a culinary staple in Pakistan where they (along with many vegetable dishes) add a break from meat eating during the week and on the run up to festivals. There are so many lentils that you can use for this dish, I have chosen the channa dhal as they are richly nutty when cooked. Another favourite of mine is the red split pea which cooks very quickly, making it a great dish to cook after work. This dish is cooked 'tarka' style, which means the sizzling oil and some of the spices are added at the very end, instantly thickening and flavouring the dhal.
To make a got pot full you need:
300g Yellow split peas
1 tomato
1 Onion
3 cloves of Garlic
4 Green chillies
1 tspn Tumeric
2 tspn Garam Masala
1 tbspn Ghee or melted Butter
1 tspn Fenugreek
1 tspn Curry leaves
1 tspn Black Mustard Seeds
Simply chop the onion, tomato and two green chillies and add to 500ml of water. Bring to the boil and add the lentils, tumeric, garam masala, fenugreek and a good pinch of salt. Place the lid on and cook for 20/25 minutes until the lentils are soft and creamy. To finish, heat the butter or ghee in a pan with the garlic, mustard seeds, and curry leaves. Fry until the mustard seeds start popping and tip straight into the hot lentils. Mix and serve immediately.