Tarka Dal

Name: Tarka Dal
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 200 g chana dal (dried yellow split peas) soaked for 20 mins; 2 tomatoes, chopped; 1 small onion, chopped; 1 clove garlic, peeled and left whole; 2 green chillies, sliced down the middle; 1/2 tsp ground turmeric; 4 cm piece fresh ginger, grated or thinly sliced; Handful chopped fresh coriander leaves (cilantro); to taste Freshly ground salt and black pepper; To finish; 2 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp cumin seeds; 2 red Kashmiri chillies, chopped into quarters; 2 shallots, finely chopped; 6 curry leaves

Caroline Allen @cook_11872556

Bristol UK

The perfect accompaniment to your meal. Easy to make with just 3 simple steps. Easy peasy (excuse the pun). This dish was made in preparation for the British Dal Festival being held in Bristol 19th - 25th March 2018. Cook for 40 mins if using dried yellow split peas, or 20 mins for red lentils.

Caroline Allen @cook_11872556

Saved

Ingredients

Cook for 40 mins

2 servings

200 gchana dal (dried yellow split peas) soaked for 20 mins
2tomatoes, chopped
1small onion, chopped
1 clovegarlic, peeled and left whole
2green chillies, sliced down the middle
1/2 tspground turmeric
4 cmpiece fresh ginger, grated or thinly sliced
Handfulchopped fresh coriander leaves (cilantro)
to tasteFreshly ground salt and black pepper
To finish
2 tbspvegetable oil
1 tspblack mustard seeds
1 tspcumin seeds
2red Kashmiri chillies, chopped into quarters
2shallots, finely chopped
6curry leaves

Saved

Steps

Cook for 40 mins

1

Rinse the yellow split peas until the water runs clear. Place in a large pan and cover with 4cm water. Bring to the boil. Place the rest of the ingredients into the pan and simmer for 40 mins. Add more water if required to stop it drying out. When the peas are soft, mash with a potato masher but leave some texture to the dish.
2

Heat the oil in a pan over a low heat. Add the mustard and cumin seeds, and fry for 20 to 30 seconds, until fragrant. Add the shallots, chillies and curry leaves and fry for 2 to 3 minutes or until the shallots are golden brown.
3

Add to the top of the Dal before serving with a sprinkle of cilantro leaves.