Ingredients:

  • 1 cup (200g) yellow split peas
  • 4 cups (950ml) vegetable broth
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (3g) ground turmeric
  • 1 tsp (2g) ground coriander
  • 1 tsp (5g) sea salt
  • 1/2 tsp (1g) crushed red pepper flakes
  • 2 tbsp (28g) ghee
  • 1 tsp (2g) cumin seeds
  • 1 tsp (2g) brown mustard seeds
  • 2 dried red chilies, halved
  • 2 cloves (6g) garlic, thinly sliced
  • 1 tbsp (4g) garam masala
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Rinse the lentils in a fine-mesh strainer under cold water until the water runs clear. Transfer the lentils to the slow cooker and add the diced onion, minced garlic, grated ginger, turmeric, coriander, salt, and red pepper flakes. Pour in the vegetable broth and stir until spices are distributed.
  2. Secure the lid and set the slow cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until lentils have completely softened and the liquid has thickened.
  3. Heat the ghee in a small skillet over medium heat. Once shimmering, add the cumin seeds and mustard seeds. When they begin to pop, add the sliced garlic and dried chilies, sautéing for 60 seconds. Stir in the garam masala for 10 seconds to toast.
  4. Turn off the slow cooker. Stir the sizzling Tarka mixture directly into the pot. Stir in the fresh lemon juice and fold in the chopped cilantro.