Tarka Dhal (From Scratch / Base Free)
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup Split Red Lentils
- • 3 cups (750ml) Water
- • 1 teaspoon Salt
- • 1/2 teaspoon Turmeric Powder
- • 1 Bay Leaf
- • 3 tablespoons Vegetable Oil
- • 1 tablespoon Ghee (Butter)
- • 2 Dry Kashmiri Chillies
- • 2" Cassia Bark (Cinnamon Stick)
- • 1 teaspoon Black Mustard Seeds
- • 1 teaspoon Cumin Seeds
- • 1 medium (75g) Red Onion
- • 2 de-seeded Green Finger Chillies
- • 1 tablespoon Grated Garlic
- • 1 teaspoon Ginger (Grated)
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1.5 teaspoons Garam Masala Powder
- • for decoration Fresh/Chopped Coriander
Preparation Steps
Start by rinsing the lentils a few times until the water is clear and then drain
In a pan add the water, lentils, salt, turmeric and bay leaf and bring to the boil. Keep an eye on it as when it boils it boils over fairly quick.
Whist the dhal is cooking in a separate pan on a low to medium heat add the oil, ghee, Kashmir chillies and cassia bark / cinnamon and fry until bubbles start to form around the hard spices
add in the mustard and cumin seeds and continue to fry, stirring frequently until they just begin to crack and pop
add in the onions and green chillies. Stir well and continue to cook until the onions are golden, stirring frequently so they do not burn
add in the garlic and ginger, stir through and cook for around 30-60 seconds until the bitter smell disappears
finally add the methi leaves and garam masala and stir though
When the dhal is cooked to your liking pour over the tarka you've just made leaving a little behind.