Heat half of the ghee in a large saucepan and add shallots. Sauté over high heat for 2-3 minutes, then add mustard seeds. Cover saucepan until seeds pop. 2.
Immediately remove lid from saucepan and add fenugrec, garlic, ginger and salt. 3.
Stir once and add lentils, paradeis pulp and water. Bring to a boil, then reduce temperature and simmer on low heat for 10 min.
Mix in tomatoes, juice of one lemon and coriander. Simmer on low heat for 4-5 min until lentils are soft. 5.
Shape into a serving bowl. Heat remaining ghee in a saucepan. Remove from heat and stir in garam masala and chili seasoning.
Pour over tarka dhal, bring to table.
Tip: You can change the flavor of this dhal dish to your liking, such as adding more heat, more chili spice or pods, or adding fennel seeds for a subtle anise flavor.
This is just one of many dhal dishes served in India.
Since many Indians are vegetarians, dhals are a staple food.
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