This mildly flavoured healthy lentil recipe is a popular accompaniment to rice dishes. I love it so much and I sometimes just have it as a soup. You can also make adapt this recipe to suit your own pallet. Try adding chick peas, Spinach or even Kale. This is a firm favourite for me vegetarian and vegan clients.
Tarka Daal
Preparation time: 10 minutes
Cooking time: 55 minutes
Serves approx 4 to 6 people
INGREDIENTS
250g of Red Split lentils
1 teaspoon of salt (or to taste)
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 tablespoon of dried fenugreek leaves (Optional)
2 medium sized onions - thinly sliced
6 tablespoons cooking oil
4 cloves of garlic - crushed
2 tablespoons fresh chopped coriander
METHOD
- Wash the lentils using cool water, 2 or 3 times, this washes out the starch and then drain.
- Put the lentils in a large pan. Add 850 ml of hot water, salt, turmeric & chilli. Bring to the boil, cover & simmer for 30 minutes. Stirring occasionally
- The lentils should look like a thick soup now. If it's too thick, add a little hot water, and if it is too runny, turn the heat up cook for a few minutes. Remove from heat & set aside
- In a separate frying pan, on high heat, fry the onions until golden brown.
- Add the crushed garlic & keep stirring on low heat for 5 minutes, until onions and garlic have fused together. (This is called the 'Tarka')
- Gently, add the 'tarka' sauce to the cooked lentils, bring to the boil.
- Add the coriander, stir through. Cover with lid & simmer for 10 minutes.
TOP TIP
If you want to add any other ingredients, add at step 6 and follow the recipe through.
Recipe courtesy of Parveen Ashraf- www.amaanispice.co.uk
Call Me: 07789 438273
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