This classic Indian dish is the definition of simple and effective. Perfectly cooked lentils infused with a delightful spice combination that tastes like a warming hug in a bowl. This dish is perfect for a meal on it’s own, or with some rice and chapati. It’s also wonderful as a side dish for an Indian feast.
Ingredients:
200g red lentils
600ml water
1 tsp turmeric
4 tbsp vegetable oil
4 cloves of garlic
2 inches fresh ginger
1 large white onion
2 tsp cumin seeds
1 tsp mustard seeds
½ tsp fenugreek seeds
2 red chillies
To serve
15g fresh coriander
4 tbsp crispy onions
4 tbsp mango chutney
4 chapatis
Method
Prepare the lentils | Place the lentils in the sieve and rinse under cold water for 30 seconds | Pour the lentils, water, turmeric and a big pinch of salt into the saucepan, put the pan on the stove over a high heat, bring to the boil and simmer for 10-15 minutes until the lentils are tender
Prepare the ingredients | Peel the garlic and ginger and grate with the finely grate with a box grater | Peel and finely slice the onion | Trim and finely slice the chillies at an angle | Rip the leaves from the coriander and roughly chop
Time to cook | Warm 2 tbsp oil in the pan over medium heat | Add the onion and a pinch of salt to the pan and stir for 4-5 minutes until the onions are starting to colour | Add 1 tbsp oil to the pan, turn the heat down, add the garlic and ginger and stir for 2-3 minutes | Add the remaining oil to the pan, add the cumin seeds, mustard seeds, fenugreek seeds, chillies and stir for 1-2 minutes until the aroma from the seeds has been released | Turn the heat right down
Mix the elements and serve | Pour the onion and spices into the lentils and gently stir to combine | Spoon the tarka dal into serving bowls, sprinkle over the coriander, crispy onions, add dollops of mango chutney and serve immediately with chapatis
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6 фев 2022
