Tarka DHAL
Make basic with just water.
Add creamed coconut & chopped tomatoes as veg+
This dhal is simple and tasty. Mung beans are my go to for dal as they keep some texture. You want to get the shelled ones for dal so that you don’t have to soak them overnight. You can loosen it into soup the next day with some stock. The coconut milk enriches it but isn’t strictly authentic - you could use all water.
Feeds 4 as a main or 8 as part of a spread.
INGREDIENTS
400g red lentils
1 tin coconut milk
2 tsps turmeric
50g unsalted butter or ghee
For the Tarka
2 tsps cumin seeds
1 small onion, finely chopped
3 cloves garlic, finely sliced
1 fresh green chillies, finely sliced or ½-1 tsp chilli powder or flakes
1 tsp garam masala
1 tsp ground coriander
thumb-sized piece of fresh ginger, finely grated
METHOD
Place the lentils in a pan with the coconut milk and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter. Cover and leave to cook gently.
To make the tarka: In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.
Melt a second knob of butter in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger. Once the garlic is golden, mix in the toasted cumin seeds and, if using, the garam masala and ground coriander. Remove from the heat until the lentils are completely softened.
Give the lentils a good stir. They should have the consistency of porridge – thicker than soup and looser than houmous. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking).
PIMP IT
Chorizo Cubes
VEG IT
Roast Sweet potato
Handful baby spinach