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
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 DHALL
Dhall is served at almost every meal in India. It is a staple food, there are many versions of this dish. Remember it's not an authentic meal if you serve curry without t he dhall. Here is one of my favourites, very easy to cook.
Provided by Brian Holley
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash lentils till the water runs clear.
- Drain the lentils.
- Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
- Cook till the lentils are soft and sloppy.
- Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
- Serve the lentils with the fried garlic and cumin seeds poured over them.
Nutrition Facts : Calories 219.1, Fat 7.5, SaturatedFat 1, Sodium 595, Carbohydrate 28.8, Fiber 10, Sugar 4.5, Protein 11.2
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
MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)
In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.
Provided by Krysten Chambrot
Categories dinner, beans, soups and stews, main course, side dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
- Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
- As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
- Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
- Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.
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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