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| − | [[Image:Tarka dhal recipe.jpg | + | {{recipesummary |
| + | |Servings = 2 to 4 people | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 55 minutes | ||
| + | |PrepTime = 5 minutes | ||
| + | |CookTime = 50 minutes | ||
| + | |Image = [[Image:Tarka dhal recipe.jpg|300px|alt=Electus]] | ||
| + | }} | ||
==Tarka dhal - about this recipe== | ==Tarka dhal - about this recipe== | ||
| − | Tarka dhal comes in many guises, but usually contains yellow [[Split peas|split peas]] | + | Tarka dhal comes in many guises, but usually contains yellow [[Split peas|split peas]], [[Chana|chana]] dhal, and/or red [[Lentils|lentils]] (masoor dhal), various [[Spices|spices]], [[Chilli|chilli]] and [[Uses::Garlic|garlic]]. In UK Indian restaurants, it can be served thick or thin, but in India, a thin and [[Soup|soup]]-like consistency is the norm. The use of [[mustard seeds]] and [[curry leaves]] as ingredients comes from southern India. "Tadka" refers to the process of heating the spices in oil and pouring over the cooked lentils. |
| − | + | ||
| − | + | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 200 g yellow [[Split peas|split peas]] | |
| − | + | | 1 litre water or [[Vegetable Stock|vegetable stock]] | |
| − | + | | 15 ml [[Oil|oil]] | |
| − | + | | 1 tablespoon [[ghee]] | |
| − | + | | 1 large [[Onion|onion]], thinly sliced | |
| − | + | | [[Uses::Garlic]] to taste, [[Diced|diced]] | |
| − | + | | 2-3 [[Green chillies|green chillies]], chopped | |
| − | + | | 2 teaspoons black [[Mustard seeds|mustard seeds]] | |
| − | + | | ½ teaspoon [[Turmeric|turmeric]], ground | |
| − | + | | ½ teaspoon [[Garam masala|garam masala]] | |
| − | + | | ½ teaspoon [[Coriander|coriander]], ground | |
| − | + | | A few [[Curry leaves|curry leaves]] | |
| − | + | | 1 tin chopped [[Tomatoes|tomatoes]] | |
| + | | Seasoning | ||
| + | | Fresh [[Coriander leaves|coriander leaves]], chopped | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | Rinse the [[Split peas|split peas]] and place in a saucepan covered with the water or [[Stock|stock]]. | |
| − | + | | Bring to the [[Boil|boil]], skim and lower the heat. | |
| − | + | | Cover, and then [[Simmer|simmer]] for 30-40 minutes until the [[Split peas|peas]] are cooked. | |
| − | + | | Meanwhile, heat the [[Oil|oil]] and the [[ghee]] in a [[Frying pan|frying pan]]. | |
| − | + | | Add the [[Onion|onion]] and [[Fry|fry]] until slightly [[Browned|browned]]. | |
| − | + | | Add the [[Uses::Garlic|garlic]] and [[Chillies|chillies]] and [[Fry|fry]] until the garlic is golden. | |
| − | + | | Add the [[Mustard seeds|mustard seeds]] and when they have started to pop, stir in the [[turmeric]], [[Garam masala|garam masala]], [[Coriander|coriander]] and [[Curry leaves|curry leaves]]. | |
| − | + | | Cook for a further minute then add the [[Tomatoes|tomatoes]]. | |
| − | + | | Season and [[Simmer|simmer]] for 7 minutes. | |
| − | + | | Add the [[Onion|onion]] and [[Spice|spice]] mixture to the [[Split peas|split peas]], return to the heat and [[Simmer|simmer]] for a further 10-15 minutes. | |
| − | + | | Add more [[Stock|stock]] if it becomes too thick. | |
| + | | Stir in the [[Coriander|coriander]] and serve in soup bowls. | ||
| + | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Naan bread|naan bread]] or chapattis. | Serve with [[Naan bread|naan bread]] or chapattis. | ||
===Variations=== | ===Variations=== | ||
| − | If you want to make a thick tarka dhal, double the amount of [[Split peas|split peas]]. Experiment with different [[Spices|spices]]. | + | If you want to make a thick tarka dhal, double the amount of [[Split peas|split peas]]. Experiment with different [[Spices|spices]]. You can also substitute [[Split peas|split peas]] for [[chana]] dhal for a different flavour. |
===Chef's notes=== | ===Chef's notes=== | ||
| − | To reduce the need for skimming use bottled water. | + | To reduce the need for skimming, use bottled water. |
[[Category:Recipes|Tarka dhal]] | [[Category:Recipes|Tarka dhal]] | ||
[[Category:Accompaniments|Tarka dhal]] | [[Category:Accompaniments|Tarka dhal]] | ||
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[[Category:Starters|Tarka dhal]] | [[Category:Starters|Tarka dhal]] | ||
[[Category:Vegetarian recipes|Tarka dhal]] | [[Category:Vegetarian recipes|Tarka dhal]] | ||
| + | [[Category:Vegan recipes]] | ||
| + | |||
Revision as of 18:58, 29 May 2012
Tarka dhal - about this recipe
Tarka dhal comes in many guises, but usually contains yellow split peas, chana dhal, and/or red lentils (masoor dhal), various spices, chilli and garlic. In UK Indian restaurants, it can be served thick or thin, but in India, a thin and soup-like consistency is the norm. The use of mustard seeds and curry leaves as ingredients comes from southern India. "Tadka" refers to the process of heating the spices in oil and pouring over the cooked lentils.
Ingredients
- 200 g yellow split peas
- 1 litre water or vegetable stock
- 15 ml oil
- 1 tablespoon ghee
- 1 large onion, thinly sliced
- Uses::Garlic to taste, diced
- 2-3 green chillies, chopped
- 2 teaspoons black mustard seeds
- ½ teaspoon turmeric, ground
- ½ teaspoon garam masala
- ½ teaspoon coriander, ground
- A few curry leaves
- 1 tin chopped tomatoes
- Seasoning
- Fresh coriander leaves, chopped
Method
- Rinse the split peas and place in a saucepan covered with the water or stock.
- Bring to the boil, skim and lower the heat.
- Cover, and then simmer for 30-40 minutes until the peas are cooked.
- Meanwhile, heat the oil and the ghee in a frying pan.
- Add the onion and fry until slightly browned.
- Add the garlic and chillies and fry until the garlic is golden.
- Add the mustard seeds and when they have started to pop, stir in the turmeric, garam masala, coriander and curry leaves.
- Cook for a further minute then add the tomatoes.
- Season and simmer for 7 minutes.
- Add the onion and spice mixture to the split peas, return to the heat and simmer for a further 10-15 minutes.
- Add more stock if it becomes too thick.
- Stir in the coriander and serve in soup bowls.
Serving suggestions
Serve with naan bread or chapattis.
Variations
If you want to make a thick tarka dhal, double the amount of split peas. Experiment with different spices. You can also substitute split peas for chana dhal for a different flavour.
Chef's notes
To reduce the need for skimming, use bottled water.
