Tarka Dal - Indian recipes by Jools

Tarka Dal


This is a good basic recipe for the the classic pulse dish served in many varieties all over the sub-continent.


For the Dal:
1 x 500g (1llb) pack split red lentils (‘Masoor dal’) or Chana dal, Moong dal or Toor dal
2 tsp turmeric (‘haldi’)
½ tsp ground red chilli
Salt to taste
2 tsp crushed garlic, or garlic paste
2 tsp grated ginger, or ginger paste
1 small onion, finely chopped
One thick slice of lemon, de-seeded.
A handful of chopped coriander stalks (save the leaves for later)
    For the Tarka:
    1 tbsp ghee or mustard oil, or a light vegetable oil
    ½ tsp ground asafoetida (‘Hing’)
    1 or more green chillies, sliced into fine rings
    3 cloves garlic, finely sliced & chopped lengthways
    1 tsp cumin seeds (‘Jeera’)

      • Check the lentils for stones and wash them in several changes of water
      • Put the lentils into a large saucepan or stockpot and cover with plenty of water. Leave to soak for a couple of hours.
      • Add all the other dal ingredients, stir, cover and bring to the boil.
      • Turn the heat down and simmer, covered. Make sure lentils do not burn and add extra water if necessary.
      • Cook for around 40 minutes (red masoor lentils) or up to 1 ½ hours for the other types of yellow dal.
      • At the end of the simmering time you should have a deep yellow soup-like mixture.
      • Remove the lemon slice.
      • Chop a good handful of the coriander leaves and add to the cooked dal.
      Adding the tarka:
      • Heat the ghee or oil in a small omelette pan or similar.
      • Add the asafoetida, then the cumin seeds, chilli, garlic. Fry, stirring constantly for until the spices splutter and everything turns a deep golden brown -but make sure they do not burn.
      • Immediately tip all the tarka into the dal, it will sizzle a little. Use a little of the dal to swirl around the tarka pan to make sure all the tarka flavours go into the dal.
      • Stir everything well and check the level of salt
      • Serve with rice, raita, roti and enjoy!















      Comments

      1. Alice Keys30 August 2009 at 01:14

        They both sound so yummy! More recipes please!

        Ali

        ReplyDelete

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