Tarka Dal is a modern British Indian Restaurant recipe for a classic curry of red lentils flavoured with garam masala prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic British version of: Tarka Dal.
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Ingredients:
115g Red Split Lentils
4 tbsp melted vegetable ghee
700ml water
1 Small onion, chopped
1 tsp Salt
3 garlic cloves, finely-chopped
pinch turmeric
1/2 tsp Garam Masala
1 tomato, chopped
2 tbsp Fresh coriander leaves, finely chopped
Method:
Wash the lentils in several changes of water then place in a saucepan, add the 700ml of water and the salt then bring to a boil. Once the water boils turn the heat down to a simmer. Cook uncovered for the first 20 minutes, and skim-off any froth that collects during this time. At the end of this time partly cover the pan with a lid. Cook for a further 40 minutes, stirring occasionally (at which point the mixture should resemble a pale yellow soup).
While the dal (lentils) are cooking heat the vegetable ghee (alternatively use concentrated butter or vegetable oil) in a frying pan, add the onion and garlic until the onions turn a pale brown in colour. Add the turmeric and garam masala to the onions and fry for a few seconds before turning off the heat.
Finally stir the fried onion mixture into the cooked lentils, sprinkle with the chopped tomato and chopped coriander then serve immediately.
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