Tarka Daal
recipe
Tarka Daal
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Daal, or dahl, refers to pulses such as lentils, beans and split peas. This mixed daal is flavoured with tarka: a spicy butter infusion
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
Serves:
4
Preparation:
5
Cook Time:
30
Total Time:
35min
Directions
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- Soak the lentils and peas overnight and then rinse several times in cold water.
- Fill a large pan with 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.
- In a small saucepan, melt the butter and fry the cumin seed, garlic and chilli powder for minute. Pour this spiced butter over the daal (don't stir it in), cover and leave to infuse for minutes. Serve with a scattering of coriander leaves.
Serve as a side dish with naan bread or as main course with rice.
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