Tarka Dal
 


Along with a Saag Aloo, I love a tarka dal. Thick, warming and buttery, it's also great for being mopped up by any leftover Naan.

This has been a regular dish for me over the years since a particular homemade version was cooked for me a long time ago. Adapted from one of my earliest cookbooks by the legend that is Madhur Jaffrey.



Step 1 - Prep the lentils

  • Soak the lentils in 750ml of cold water for 1 hour
  • After they have soaked, wash them through several changes of cold water

Step 2 - Cooking

  • Add the lentils and chicken stock in heavy based pan on a low heat
  • Put in the turmeric and give it a good stir
  • Cook for 45 minutes to 1 hour until the lentils are soft
  • When ready, blend the contents and return to the pan. Remember, hot liquids in blenders need caution!
  • Return the back to the pan. If its a little thin, it will reduce. If its a little thick add some more stock or boiling water
  • Add the salt, pepper and butter and stir well

Step 3 - Finishing

  • Just before serving, heat another pan and melt the ghee
  • Add the garlic, cumin and chilli for a couple of minutes, careful they don't burn
  • Pour the ghee and contents into the dal and stir
  • Serve in a bowl, with the chilli arranged on top for a nice contrast of colour

One recommendation from a friend of the FatSteak Club on Facebook is to add half a tsp of tamarind paste for some extra zing.

An excellent recommendation which I will be trying next time.
 

Tarka Dal

  • 1 cup split red lentils
  • 1 tsp of turmeric
  • 500ml chicken stock
  • 50g butter
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 heaped tsp of ghee
  • Dried chilli's
  • 1/2 tsp of cumin seeds
  • 1 garlic clove, peeled and slightly squashed or 1 tsp garlic powder