Tarka dhal recipe
We are super-fond of those little pulses; they’re low in calories, basically fat free, high in fibre, full of good protein, quick and easy to cook, ludicrously cheap, substantial, versatile and completely delicious. Also when made correctly, they are as authentically Indian as Mahatma Ghandi
Ingredients
- 250 g yellow split peas
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3 whole green chillies, pricked with a knife
- 2 cm piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- 0.75 tsp ground turmeric
- 0.75 tsp garam masala
- 1.5 tsp ground coriander
- 1 pinch salt and freshly ground black pepper
- 1 handful chopped fresh coriander leaves
- 8.8 oz yellow split peas
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3 whole green chillies, pricked with a knife
- 2 cm piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- 0.75 tsp ground turmeric
- 0.75 tsp garam masala
- 1.5 tsp ground coriander
- 1 pinch salt and freshly ground black pepper
- 1 handful chopped fresh coriander leaves
- 8.8 oz yellow split peas
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3 whole green chillies, pricked with a knife
- 2 cm piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- 0.75 tsp ground turmeric
- 0.75 tsp garam masala
- 1.5 tsp ground coriander
- 1 pinch salt and freshly ground black pepper
- 1 handful chopped fresh coriander leaves
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Place the lentils and a litre of water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.
- Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
- Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.
Sanjay runs Spice Kitchen with his mother, Shashi Aggarwal
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