Split Peas With Vegetables Dal Tarkari Food

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

CHICKEN TARKARI

Steps:

• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken.
• Reserve brown chicken in a plate.
• Drain excess oil.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
• Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
• Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice and roti (flat bread).

YELLOW SPLIT PEA DHAL

Steps:

• Rince split pea until water runs clear.
• Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
• Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
• Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
• Eat as a main with roti or as a side.

SPLIT PEAS WITH VEGETABLES (DAL TARKARI)

Steps:

• In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
• Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
• Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.