Tarka Dahl

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Tarka is the sizzling spiced oil or ghee that’s poured over the dahl to finish. Comfort food, a real change from normal dahl, makes a fantastic and healthy lunch on its own, or can be served with rice, a roti, or in a wrap, or serve as a side dish with a dry chicken dish such as tikka. You can reduce to 1 tin of tomatoes, or use a few fresh tomatoes. Serves 5 as a lunch on its own.

Serves 5

Ingredients

  • 500 g chana dahl (dried)
  • 0.5 tps turmeric
  • 2 tsp salt
  • 4 tbsp sunflower oil (or vegetable oil)
  • 3 tsp cumin seeds
  • 7 large garlic cloves (finely chopped)
  • 40 g fresh root ginger (peeled, finely chopped)
  • 2 large onions (finely chopped)
  • 4 green chillies
  • 2 tins tomatoes
  • 4 tsp dried methi (dried chopped fenugreek)
  • 3 tsp garam masala
  • 2 tbsp butter (or ghee)
  • 0.5 tsp black mustard seeds
  • 1 dried red chilli
  • 1 bunch fresh coriander (chopped)
  • 1 whole lemon (squeezed)

Method

  • Step 1   Soak the dried chana dahl in a dish with double the amount of water (as it expands) overnight, or a minimum of 2 hours (ideally 4), then rinse thoroughly.
  • Step 2   Add the drained dahl to a large saucepan with 1tsp oil, the tumeric, salt and butter, and cover with at least 1 litre of boiled water. Bring to the boil and simmer for 40 minutes (longer if only soaked for 2 hours); skim off the scum that forms at the top about half way through.
  • Step 3   When cooked, leave a small amount of excess liquid (or add half a cup of hot water if dry). Stir it a little with a large whisk to break up around half of the dahl - which gives a better overall texture.
  • Step 4   While the dalh is cooking, make the masala sauce: heat the oil in a large frying pan, turn down the heat to medium and add the chopped onion, then after 5 minutes the ginger, 4 cloves of the garlic, and the corinader stalks, finely chopped.
  • Step 5   Once the onion is nearly cooked (approx 10 minutes) add the tinned tomato and chillies (if you want it very mild then pierce the chillies and add whole or for medium mild remove the seeds and slice the chillies into strips). Add the methi and cook on a low heat for another 15 minutes, at which point it should thicken and the oil start to separate, then stir in the garam masala.
  • Step 6   Mix the masala sauce into the dahl, combine well, and heat through to serve. You may need a little more water if dry or prefer more of a sauce, although not essential you can season with salt and pepper. Stir in the butter.
  • Step 7   Make the tarka: heat more oil (or 2 tbsp ghee) in a frying pan, add the cumin seeds and mustard seeds. As soon as they start popping, add the garlic, (and some asafoetida if you have it), a few curry leaves, cook for another minute, then pour sizzling over the dahl.
  • Step 8   Serve with the freshly squeezed lemon juice and freshly chopped coriander on top.

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