Tarka Dal is a superb comfort food and a warming dish on a cold day. This can be served as a side dish or a main dish with a spoonful of cooling yoghurt. The lentils in this dish are high in protein but low if fat and highly nutritious. This is a traditional Indian vegetarian dish using lentils (Dal) and spices that make this a superb dish with its peppery flavour and orange/yellow colouring. Served on a bed of freshly cooked rice makes this a popular dish. Also this dish will be very popular even to non-vegetarians as it is tasty, filling, aromatic with a vibrant colour.
- 175 g split mung beans washed
- 175 g red lentils
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 2 tsp green bird’s-eye chillies chopped
- 1 tsp turmeric ground
- 2 tbsp sunflower oil
- 30 g butter
- 2 tsp cumin seeds
- 5 cloves garlic chopped
- 3 cm fresh root ginger grated
- 2 tsp Salt to taste
- 2 tsp garam masala
- 1 bunch Coriander chopped
- To make the dal, place both dal in a large saucepan and pour over 3 pints of water.
- Add the chillies, the turmeric and salt and bring to the boil.
- Reduce the heat and simmer for 10–15 minutes, or until cooked through.
- Meanwhile, heat the oil and butter in a small saucepan over a medium heat.
- Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes.
- When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat.
- Garnish with coriander before serving with the chapatis.