Saturday, 13 February 2016

Tarka Dal



Ingredients

250ml cup red lentils; rinsed until the water runs clear
2 tbsp. vegetable oil
1 teaspoons cumin seeds
1 Stick cinnamon
3 cardamom pods
3 cloves
6 peppercorns
1 onions; finely chopped
3-4 green chilies split into two
2 inch piece of ginger; grated
3-4 garlic cloves; minced
3 tomatoes (chopped fine
½ teaspoon turmeric
2 teaspoons coriander/cumin powders
Salt
1/2 lemon juiced
4 stems Coriander; chopped finely chopped


Method

  1. Wash the lentils thoroughly at least 3 times. Place them with 6 cups of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes, or until the lentils are just tender.
  2. When the lentils have cooked through, remove the pan from the heat and use a beat with wooden to break down the lentils. Set the mixture aside to thicken and cool.
  3. Meanwhile chop the onion finely and set aside.
  4. Place the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns on a plate, place the turmeric and coriander and cumin powders in a saucer.
  5. Chop the coriander leaves and set aside.
  6. Heat the oil in a pan on a medium heat setting. 
  7. Add the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns, cook until they splutter and pop.
  8. Add the onions and fry until BROWN.  Add the tomatoes and cook for 5 minutes.
  9. Add the turmeric and coriander/cumin powders. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. 
  10. Add to the lentils and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to boil and add the lemon juice and salt.
  11. Stir in the chopped coriander just before serving.


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