TARKA DHAL
Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee
Provided by Simon Richards
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
- While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
- Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
TARKA DHAL RECIPE BY TASTY
Here's what you need: red split lentils, white onion, bayleaf, turmeric, sea salt, vegetable oil, garlic cloves, dried red chilis, coriander, medium tomatoes, salt, lemon wedge
Provided by Naveena Satter
Yield 6 servings
Number Of Ingredients 12
Steps:
- Wash lentils until the water runs clear.
- Add water until 1 inch above the surface of the lentils and boil.
- Add onions, bay leaf, turmeric and salt.
- Cook lentils for 10-15 mins or until soft.
- Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
- *Add more water at this point if you want a thinner dhal*
- Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
- Add this flavored oil to the blended lentils.
- Add tomatoes and chopped coriander.
- Serve with basmati or jasmine rice and lemon wedge.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, Sugar 7 grams
TADKA DHAL
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don't have half of these spices, then don't worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.
Provided by Anjali Pathak
Categories Dinner Vegetarian Vegan Lentil Garlic Ginger Chile Wheat/Gluten-Free Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)-this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
- Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
- After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.
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