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1. Put all ingredients in a deep saucepan and bring to boil.
2. Skim off any scum that comes to the surface and leave to simmer gently on
low heat, stirring occasionally to prevent sticking to bottom, until garlic
cloves soften and mash easily.
3. Add more water if needed to give a soup-like consistency or if too watery,
boil and reduce to desired consistency.
4. When cooked, mash garlic cloves and mix in. Leave on very low heat, stirring to prevent burning. Prepare and add tarka.

1. Heat veg oil in small pan (keep lid aside until later) until hot but not smoking
2. Add grated ginger and heat gently until just starts to turn golden brown at
3. Add cumin seeds and/or mustard seeds if using and heat gently until cumin
just starts to turn darker and you can smell scent. If using mustard seeds,
these will start popping and you will need to use a lid to cover! Then quickly
pour onto dhal, making sure you have the lid for the pan handy as mixture
will sizzle strongly!
4. Stir in a handful of chopped fresh coriander and serve with naan, rice or
chapatti, or as soup if you like. Enjoy!

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