Tarka dhal
Prep time
Cook time
Total time
If using red split lentils, cook for 30mins
Author: Cat (Waitrose Kitchen, Oct 2012, p93)
Recipe type: Side
Cuisine: Indian
Serves: 4
Ingredients
- 300g yellow split peas
- ¾tsp turmeric
- 75g fresh root ginger
- 4tbsp vegetable oil
- 1tsp cumin seeds
- ¾tsp chilli flakes
- 1 large onion, finely sliced
- 6 garlic cloves, finely chopped
- 1 green chilli, finely sliced
- ¾tsp garam masala
- 2 tomatoes, each cut into 8 wedges
- 2tbsp coriander, chopped
Instructions
- Put split peas in large pan with turmeric and 1.5litres water. Cut ginger in half, finely chop one portion and set aside. Leave other half whole and add to pan.
- Bring split peas to steady simmer, half-cover pan with lid, and cook for about 1hr30mins until completely tender and creamy in texture. Add dash more water if nec. Scoop out and discard ginger.
- Meanwhile, heat oil in frying pan and add cumin seeds and chilli flakes, cooking for about 30secs until they release warm, spicy aroma. Add onion and fry until golden.
- Stir in garlic, chopped ginger and green chilli. Continue cooking for another 2mins, then add garam masala and tomatoes. Fry for another minute, then tip tarka mixture into hot split peas. Stir in chopped coriander, season and serve with rice or flatbread.
Nutrition Information
Calories: 438 Fat: 17.4g Saturated fat: 2.2g Carbohydrates: 51.9g Sugar: 6.3g Salt: 0.1g Fibre: 6g Protein: 18.5g
