TonyUK
TVWBB Guru
Carrying on the Indian theme from timothy's Madras Lentils, this very popular Indian side dish is excellent with bbq pork, chicken or lamb. But just as tasty on its own. It's easy to make.
The Dhal. (Ingredients)
- ▢ 1 cup (190g) red lentils (masoor dal)
- ▢ 3 cup of water
- ▢ 1 green chilies optional
- ▢ ½ teaspoon turmeric powder
The Tarka. (Ingredients)
- ▢ 1 tablespoon vegetable oil (or ghee).
- ▢ 1 teaspoon cumin seeds
- ▢ 1 teaspoon fennel seeds
- ▢ 2 dried red chilli
- ▢ 1 medium onion, diced
- ▢ 1 inch ginger
- ▢ 3 cloves garlic
- ▢ 1 tomato diced diced
- ▢ ½ teaspoon turmeric
- ▢ ½ teaspoon chilli powder
- ▢ ½ teaspoon coriander powder
- ▢ salt to taste
- ▢ 2 tablespoon coriander leaves
Stovetop Instructions (Dhal)
- Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
- Add lentils, water, turmeric powder, green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes
- Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another ¼ -½ cup of water if the dahl is too thick.
- Season with salt.
Stovetop instructions (Tarka)
- Heat 1 tablespoon ghee/oil in another pan and add cumin seeds, fennel seeds, dried red chillies and allow the seeds to pop.
- Add onion, ginger garlic and fry for 3 minutes until translucent.
- Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
- Pour the prepared Tarka to the Dhal and stir. Cook again for another 1 minute
- Garnish with coriander leaves and serve with either rice/roti/naan/chapati. (I prefer naan bread).
