Tuesday, 23 June 2015

Tarka Daal

Tasty and filling, dal makes a cheap, healthy and satisfying meal from home stored ingredients.
Easy, peasy, lemon squeezy!

Reduce the warmth of fast with warm tarka dal in Sahoor - It's tasty, filling and cheap.


300g/10½oz yellow split peas
1 onion chopped
200g/7oz chopped tomatoes (from a tin or fresh)
thumb of fresh root ginger finely grated
2 tsp cumin seeds, 1 tsp crushed finely in a mortar
2 tsp ground turmeric
2 garlic cloves, one crushed, one thinly sliced
10 freeze-dried curry leaves
700ml/1¼ pts hot vegetable stock
1 hot green finger chilli, thinly sliced
2 tbsp vegetable or sunflower oil
lemon wedges, to serve

Preparation method

Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a pressure cooker. Add most of the chilli and stir to combine. Cook on high for 15 to 20 minutes, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. 
Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. 

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