Tarka Dhal
So here it is especially for my boy @rudi_sampat1994. My recipe for tarka dhal. There are so many variations of dhal that it really depends on your personal taste. You can vary the lentils, mix them up but this is my favourite recipe. The ‘tarka’ is simply the frying element that you add into the actual dhal once the lentils have finished cooking. Give it a go. It’s definitely worth it. Like a big, warm hug in a bowl 😊
What You Need
250g Channa dhal or toor dhal (see pic)
1 tablespoon kasturi methi (dried methi leaves)
3 cloves garlic (sliced thinly)
2 inch piece ginger (very finely chopped)
1 medium onion (thinly sliced)
1 green chilli (finely chopped)
6 curry leaves
1 tablespoon veg oil
Salt to taste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tsp cumin
1 stick cinnamon
3 cardamom pods
5 Black peppercorns
3 cloves
Juice of half a lemon
How To Make It
1. Wash the dhal in 2/3 rinses of water
2. Place dhal in a saucepan and cover with water. Add salt, cumin powder, ground coriander, turmeric and methi leaves. Bring to a simmer and cover. Simmer until dhal is soft. Keep adding water if it is becoming dry – don’t let it burn!
3. Now make the ‘tarka’. In a frying pan add veg oil and heat. Once hot add cinnamon stick, cardamom, cloves, peppercorns and cumin. Allow to ‘pop’ then add the curry leaves, onions, garlic, ginger and chilli. Fry until the onion is soft (approx 5 mins) then pour all the contents of the frying pan into the simmered dhal.
4. Add lemon juice, stir and then serve and enjoy!