Tarka Dal

Tarka Dal with Lentils

Ingredients:

• 300g dried lentils
• 1 litre water
• 2 small squares of butter
• 1 tablespoons of oil
• 1 onion/leek, finely chopped (which ever you have)
• 2 tomatoes (if regular sized), diced
• 5 cloves garlic, minced
• 1 large knob of ginger
• 1/2 teaspoon coriander seeds
• 1 teaspoon onion seeds
• 3 cardamom pods 
• 1/4 of fenugreek (if you have it)
• 1 small cinnamon stick 
• 1 small dried chilli
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 teaspoon curry powder
• 1/2 teaspoon of turmeric powder
• 1.5 tablespoons of powdered coconut or 1/2 a can of either cream or milk (adjust to your liking)
• salt to taste (3 grind of a mill, a good pinch of regular table salt)

Instructions:

1. Chop all of your vegetables, garlic and ginger. 

2. Cook the garlic, onion and ginger:

   • In a pan, heat butter and oil over medium heat.
   • Add finely chopped onion/leek, garlic, ginger and sauté until soft

3. Spice Infusion:

   • First add all of your WHOLE spices to you onion/leek/garlic mixture. You want to cook these for at least a 3/4 minutes on the low/medium heat to start to draw out all the oils and flavour from them. 
   • Then you will add you powders and cook these out for 1 minute or so. If it looks a bit dry add another teaspoon of oil to make sure it does not stick to the pan.
   • If you notice this happening turn the heat down slightly.

4. Introduce vegtables.

   • Add you carrots and mushrooms , stir them all together with the spices and give these a minute to soak up all the flavours.
   • Now add your diced tomatoes and let there juices remove any bits that are stuck to the pan.

5. Combine the Lentils:

   •  Add in the lentils, again getting them all cooked in the aromatics and oils. After 1 minute add your water. Turn in down to a medium to low heat and let cook for 25 mins.
   • Stirring occasionally and paying more attention in the last 5/10 minutes as this is when they can ofter begin to stick the most. 

6. Simmer and add cocount:

   • Add the coconut and a touch more water if it is looking a little to thick.
   • Allow the dal to simmer for an additional 5/10 minutes, letting the flavors meld together.
   • Season with salt according to your taste.

7. Garnish and Serve:

   • Garnish with fresh coriander if you have some and like it, some lime pickle or even some kasundi or mango chutney.
   • Serve the Tarka Dal over rice or with Indian bread (naan, roti or maybe prathas).

      

This Tarka Dal recipe provides a hearty, nutritious, and flavorful dish that's perfect for a satisfying meal.