Tarka Daal~116~181
Ingredients:
250g mixed lentils and/or split peas
generous pinch turmeric
pinch salt
1cm fresh ginger, peeled
2 tbsp butter
1/2 tsp cumin seed
2 cloves garlic, finely chopped
1/2 tsp chilli powder
handful fresh coriander leaves, chopped
Directions:
1. Soak the lentils and peas overnight and then rinse several times in cold water.
2. Fill a large pan with 1.5 litres of water and add the turmeric, salt, ginger (in one piece) and lentils/peas. Bring to the boil and cook until the mixture reaches the desire consistency (like a thick soup). Stir ocassionally and add more water if necessary to prevent sticking. Remove from the heat and pick out the piece of ginger.
3. In a small saucepan, melt the butter and fry the cumin seed, garlic and chilli powder for 1 minute. Pour this spiced butter over the daal (don't stir it in), cover and leave to infuse for 5 minutes. Serve with a scattering of coriander leaves.

Serve as a side dish with naan bread or as main course with rice.

Prep Time: 5
Cook Time: 30
Serves: 4
Calories:
Carbs:
Fat:
Protein:

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