Tarka Dahl Spices Food

TARKA DHAL

Steps:

• Combine the masoor lentils, water and turmeric.
• Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.
• Once the lentils come to a simmer, reduce heat to low and cover.
• Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.
• Add the salt. You will adjust the seasoning at the end.
• Heat the oil over medium heat.
• Add the kashmiri chilies if using. Cook until the edged just start to bubble.
• Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.
• Turn the heat down a bit and add onion. Cook until the onions are translucent.
• Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.
• Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..
• Stir to thoroughly combine.
• Adjust consistency to your taste with little bit of water (I like it a bit runny).
• Add the cilantro and lemon juice to taste.
• Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.
• Enjoy.

A FANTASTIC TARKA DHAL RECIPE

Steps:

• Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
• While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
• Stir in the chopped onion and fry for about 5 minutes until browned.
• Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
• Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
• Season with salt and pepper to taste and garnish with the remaining tarka.

TARKA DAL

Steps:

• Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
• Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
• Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
• Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
• Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
• In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
• Combine the onion mix with the lentil mix.
• Add the cream bring to the boil.
• Season with salt and pepper.
• To serve sprinkle chopped coriander over the top.

DAAL TARKA (SPICED LENTILS)

Steps:

• To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder and turmeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. Stir often during the last 10 minutes to prevent burning.
• Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds; cook, stirring often, until golden brown, 5 to 7 minutes.
• Serve the daal topped with the tarka. Garnish with kasuri methi and cilantro, if desired.

TARKA DHAL

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.

VEGAN TARKA DAHL

Steps:

• Soak the yellow split peas overnight, drain and rinse.
• Add to pan of cold water. add veg stock cube and garam masala.
• Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
• Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
• Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
• Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
• Serve with naan bread.