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
Adam Smith
