Tarka Dal

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.

For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page

Tarka Dal

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