Tarka Dhal
A comforting family recipe using lentils and spices.
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
This is an old family favourite passed down by Lee and Kevin's grandmother, and Rafi and Lee have since adapted it even further. A version of this should feature in most Indian
meals - it is a great accompaniment and also a great source of protein.
We are always amazed how unpopular lentils and dhal are in this country, particularly in mainstream Indian restaurants. Every time we cook it at home for family and friends it tends to be the dish that everyone falls in love with.
If you're new to making Dhal, our Dhal Packs are a great place to start.
Ingredients
Serves 4 |
| 130g masoor dhal (red lentils) |
| 50g Toor Dhal |
| 350g water |
| 3 Dried Red Chillies |
| 1 tsp Turmeric |
| 1 small onion (sliced) |
| For the tarka |
| 4 tbsp vegetable oil |
| 1/2 tsp Cumin Seeds |
| 1/2 tsp Mustard Seeds |
| 6 Curry Leaves |
| 2 Dried Chillies |
| 1/4 tsp Asafoetida |
| 1 clove of garlic |
| Salt to taste |
| Coriander leaves to garnish |
Instructions
- Place the first 6 ingredients in a pan and bring to the boil. Cover and simmer very gently for at least 30 minutes, until the water has evaporated. Try not to peek in the pan as this will lengthen the cooking time.
- Mash the lentils with the back of a spoon. When smooth, thin the mixture with hot water to achieve a single cream consistency.
- Now for the tarka - heat the oil in a small frying pan, add in the mustard and cumin seeds, curry leaves, dried chillies and asafoetida and fry until the chillies turn dark and the seeds start to pop. Add in the garlic and cook until golden brown. As soon as it is golden, pour the oil and spices over the lentils and cover.
- Leave to rest for 5 minutes, mix well, season with salt and garnish with picked coriander leaves.
