A FANTASTIC TARKA DHAL RECIPE
Steps:
- Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
- While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
- Stir in the chopped onion and fry for about 5 minutes until browned.
- Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
- Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
- Season with salt and pepper to taste and garnish with the remaining tarka.
TARKA DHAL
Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee
Provided by Simon Richards
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
- While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
- Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
TARKA DHAL RECIPE BY TASTY
Here's what you need: red split lentils, white onion, bayleaf, turmeric, sea salt, vegetable oil, garlic cloves, dried red chilis, coriander, medium tomatoes, salt, lemon wedge
Provided by Naveena Satter
Yield 6 servings
Number Of Ingredients 12
Steps:
- Wash lentils until the water runs clear.
- Add water until 1 inch above the surface of the lentils and boil.
- Add onions, bay leaf, turmeric and salt.
- Cook lentils for 10-15 mins or until soft.
- Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
- *Add more water at this point if you want a thinner dhal*
- Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
- Add this flavored oil to the blended lentils.
- Add tomatoes and chopped coriander.
- Serve with basmati or jasmine rice and lemon wedge.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, Sugar 7 grams
TARKA DAL
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
- Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.
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