Tarka Dahl Recipe
2016 is the International Year of Pulses, so what better way to celebrate this than kicking off the new year with a simple, but healthy tarka dahl recipe. Red lentils are a great source of protein and are a good choice, as they are a sustainable food source. You can make a batch of this as this will freeze.
320g red lentils
2 tsp turmeric
2 tsps butter
4 cloves of garlic
2 hot chillies
½ tin tomatoes (200g)
2 tsps cumin
2 tsps garam masala
Put the lentils in pan and cover them with cold water. Add enough water to cover them completely, with about an extra inch of water above the surface of the lentils.
Bring them to the boil and let them boil for about 10 minutes.
During this time, scum will appear on the surface. Spoon this off.
After 10 minutes, add the turmeric and 1 tsp of butter. Turn the heat down to simmer. Do this for for approximately 15 minutes.
During this time. Chop an onion, the fresh chillies and finely chop (or press) the garlic.
Add 1 tsp of butter to a small frying pan.
Then add the onion, fresh chillies and half the garlic.
Once the onion is soft, add the tomatoes, cumin and garam masala and heat through gently.
Once the lentils are soft and the consistency isn’t too watery (perhaps that of a porridge) add the onion mixture and stir through.
Finally, add the remaining garlic. Stir through and serve.
This dish would make a lovely meal accompanying a dry-spiced meat dish or would work perfectly with naan or chapatis. I’ll share my recipe for tandoori chicken which goes really nicely with this tarka dahl recipe.
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