TARKA DAL
Make and share this Tarka Dal recipe from Food.com.
Provided by Rhiannon Dochartaigh
Categories Curries
Time 2m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil lentils and spices.
- stirfry onion and tomato.
- combine.
Nutrition Facts : Calories 102.6, Fat 3.8, SaturatedFat 0.3, Sodium 587.5, Carbohydrate 14, Fiber 4.2, Sugar 3.8, Protein 4.5
TARKA DAL
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
- Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.
TARKA DAL IN A HURRY
Want Indian food, but don't have the time or all the ingredients? Try this quick version of an Indian classic. Serve with rice and roti or naan.
Provided by Cluich
Categories Lentil
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lentils in a pot and fill the pot with boiling water. Cook over low heat for 15 minutes. Meanwhile, heat the oil in a pan and add the cumin seeds. When the seeds start to pop, add the onion and stir-fry until golden and a little crisp. Remove half the onion with a slotted spoon and drain on paper towels.
- Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until well blended. Add the cooked lentils.
- Serve hot, with the reserved fried onions on top and garnished with garnished with cilantro.
Nutrition Facts : Calories 339.6, Fat 7.8, SaturatedFat 1, Sodium 39.9, Carbohydrate 49.2, Fiber 22.8, Sugar 4.7, Protein 19.4
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 DAL
A recipe given to me by a workmate. A good vegetarian dish. The lentils need to soak for 30 minutes prior to cooking- so soak them and then move on with recipe preparation (If you dont have ghee- use some more vege oil in preference to butter)
Provided by Jubes
Categories Grains
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 525.5, Fat 39.4, SaturatedFat 15.5, Cholesterol 62, Sodium 32.6, Carbohydrate 34.7, Fiber 10.7, Sugar 6.4, Protein 12.9
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