Tarka Dhal.
I absolutely love dhal. All dhals, but especially this Tarka Dhal. There’s something about the sheer simplicity of it which adds to its appeal. It’s filling and comforting, and is super cheap and easy to make too. Also (I’m not a nutritionist so do your own research here) but there is something to be said for it’s nutritional value. Lentils are an awesome plant protein and great for your gut too. Win win.
This recipe serves 2 as a main or 4 as a side dish. Be careful if doubling the recipe - you may not need to double the water so try half first and add more as you need it to reach the desired consistency.
Ingredients.
2-4 tbsp coconut oil, or veg/sunflower oil if you prefer
200g split red lentils
600ml cold water
1/2 tsp ground turmeric
1/2 tsp salt, plus extra to taste
1 large onion, sliced, or finely diced if you prefer a smoother dhal
5 large garlic cloves, minced, grated or finely chopped
Thumb-sized piece of fresh ginger, grated or finely chopped
1 & 1/2 tbsp cumin seeds
5-10 curry leaves
1 tsp garam masala
2 whole chillis, quartered lengthways if large, halved if smaller variety
To Serve (suggestions):
Roti/chapatti/paratha or rice
Handful of fresh coriander, chopped
Extra fresh or dried chilli
Pink pickled onions
Equipment.
Small sauté/frying pan
Medium/large saucepan
Measuring jug
Sieve
Fine grater/zester/garlic crusher (optional)
Knife & chopping board
Method.
Firstly, wash the lentils thoroughly. I like to do this by covering them with cold water in the saucepan and stirring them with a wooden spoon for a few minutes. Then drain them and repeat until the water is clear-ish
In the large saucepan add your washed & drained lentils, 600ml water, salt & turmeric
Put the lid on and bring to a simmer for around 20mins. Check & stir periodically to ensure it’s not catching on the bottom and that you have sufficient water to cook the lentils
Meanwhile, add your onions and approx. 2tbsp coconut oil to a small pan and cook on low-medium heat, stirring frequently
After 5 minutes add your garlic and ginger, and continue to cook the mixture for about 15mins until they are soft and sweet
The lentils are cooked when they are soft and the mixture is soupy. Adjust the water level if needed.
Add the onion mixture to the lentils, stir, and remove from the heat with the lid on
Finally, fry the cumin seeds, garam masala, chillis and curry leaves in the remaining coconut oil on a medium heat until fragrant and slightly browned. Be careful not to burn the spices as they can go quite bitter
Add the spice mixture to the lentils and stir well to combine. Check for seasoning & enjoy! I like to serve with fresh coriander and some lovely paratha bread.
