Tarka Dahl

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Tarka is the name of the sauce that you subsequently mix into the dahl (or dal). Comfort food, a real change from normal dahl, makes a fantastic and healthy lunch on it's 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 it's own.

Serves 5

Ingredients

  • 500 g chana dahl (dried)
  • 2 tbs butter (or ghee)
  • 1 tbs tumeric
  • 1 tbs salt
  • 4 tbsp sunflower oil (or vegetable oil)
  • 3 tsp cumin seeds
  • 7 large garlic cloves (finely chopped)
  • 40 g fresh root giner (peeled, finely chopped)
  • 2 large onions (finely chopped)
  • 4 green chillies
  • 2 tins tomatoes
  • 3 tsp garam masala
  • 4 tsp dried methi (dried chopped fenugreek)
  • 1 bunch fresh coriander (chopped)

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, then rinse thoroughly.
  • Step 2   Add the drained dahl to a large saucepan with the tumeric, salt and butter, and cover with at least 1 litre of boiled water. Bring to the boil and simmer for 40 minutes; skim of the scum (starch) 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 tarka: heat the oil in a large frying pan, turn down the heat to medium, and add the cumin seeds. As soon as they start popping, add the garlic and ginger, cook for another 30 seconds and then add the chopped onion.
  • Step 5   Once the onion is nearly cooked (approx 4 minutes) add the tinned tomato and chillies (if you want it very mild then piece the chillies and add whole or for medium mild remove the seeds and slice the chillies into strips). Add the garam masala and methi and cook on a low heat for another 10 minutes.
  • Step 6   Mix the tarka sauce into the dahl, combine well, and heat through to server. You may need a little more water if dry or prefer more of a sauce, although not essentially you can season with salt and pepper.
  • Step 7   Serve with the freshly chopped coriander on top.

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