Indian
Indian - Chutneys and Sides
Dal Tarka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup toor dal (split pigeon peas), rinsed
- • 3 cups water
- • 1/2 tsp turmeric powder
- • 1/2 tsp salt
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 4 garlic cloves, thinly sliced
- • 2 dried red chilies
- • 1 tbsp chopped coriander leaves
Preparation Steps
1
Phase 1
Pressure cook the dal with the water, turmeric, and salt for 4 whistles until completely soft.
2
Phase 2
Beat the cooked dal with a wooden whisk until smooth and creamy, adding hot water if too thick.
3
Phase 3
Heat the ghee in a small pan, crackle the cumin seeds, then fry the garlic slices and dried red chilies until golden.
4
Phase 4
Pour the sizzling tadka over the dal and simmer for 5 minutes so the flavours blend.
5
Phase 5
Garnish with coriander leaves and serve hot with rice or roti.