Indian
Indian - Curries and Gravies
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
- • 1/2 tsp turmeric powder
- • 1 tsp salt
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 4 garlic cloves, thinly sliced
- • 1 large onion, finely chopped
- • 2 dried red chilies, broken
- • 2 tbsp chopped coriander leaves
Preparation Steps
1
Phase 1
Pressure-cook the dal with the turmeric and 2 cups water for 3 whistles, then whisk until smooth.
2
Phase 2
Melt the ghee in a small pan and crackle the cumin seeds and dried red chilies.
3
Phase 3
Add the garlic and fry until golden, then stir in the onion and cook until browned.
4
Phase 4
Pour the tadka over the cooked dal and simmer for 5 minutes.
5
Phase 5
Stir in the coriander leaves and serve hot with rice or roti.