Tarka Dhal

Cheap, healthy and simple to make. This cultural dish is the ultimate comfort food for a tasty supper.

Serves 4 people


 

  • 50 grams ghee (clarified butter)
  • 450 grams red lentils (washed)
  • 1 large onion chopped
  • 1 clove chopped garlic
  • 1 teaspoon(s) finely chopped root ginger
  • 0.5 teaspoon(s) turmeric
  • 1 teaspoon(s) garam masala

 

  1. Heat the ghee in a large pan until it has melted and is beginning to smoke a little and add in the onion, garlic and ginger and fry until the onion turns a golden brown.
  2. Add the turmeric and stir in until everything turns orange.
  3. Add the lentils in and stir over a high heat until it’s really sizzling.
  4. Now add about half of the hot water and allow the lot to boil furiously for a few minutes.
  5. Turn down the heat, partially cover and simmer for another 15 minutes or so – adding more hot water if necessary – until the lentils look a bit like orange porridge.
  6. Add 4 or 5 teaspoons of garam masala and salt to taste and stir in well until the dhal turns brown.
  7. Continue cooking for a further 15 minutes or until it’s the consistency you want it to be; if it’s too runny, just boil it with the lid off.

Optional: About 5 minutes before you are ready to serve, add in the tomatoes

Method

  1. Heat the ghee in a large pan until it has melted and is beginning to smoke a little and add in the onion, garlic and ginger and fry until the onion turns a golden brown.
  2. Add the turmeric and stir in until everything turns orange.
  3. Add the lentils in and stir over a high heat until it’s really sizzling.
  4. Now add about half of the hot water and allow the lot to boil furiously for a few minutes.
  5. Turn down the heat, partially cover and simmer for another 15 minutes or so – adding more hot water if necessary – until the lentils look a bit like orange porridge.
  6. Add 4 or 5 teaspoons of garam masala and salt to taste and stir in well until the dhal turns brown.
  7. Continue cooking for a further 15 minutes or until it’s the consistency you want it to be; if it’s too runny, just boil it with the lid off.

Optional: About 5 minutes before you are ready to serve, add in the tomatoes

Ingredients

 

  • 50 grams ghee (clarified butter)
  • 450 grams red lentils (washed)
  • 1 large onion chopped
  • 1 clove chopped garlic
  • 1 teaspoon(s) finely chopped root ginger
  • 0.5 teaspoon(s) turmeric
  • 1 teaspoon(s) garam masala

 

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