Tarka Dal
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All the scents and spices of India in a dish: Tarka dal recipe, for a mouth-watering Indian vegan soup
31 March, 2012
ingredients
Red lentils
120 ml
Mung beans
120 ml
Turmeric
2,5 ml
Butter
15 g
Olive oil
15 ml
Mustard
1,5 g, seeds
Cumin
1,5 g, seeds
Asafoetida
1 pinch
Onion
½, finely chopped
Bird's eye chili
1 (optional)
Garlic
2 cloves, grated
Ginger
2,5 cm, grated
Salt
5 to 10 g (according to taste)
Garam masala
2,5 g
Paprika
1,25 g
Tomatoes
1/4 tin, plum
Coriander
1 handful, fresh, chopped
Preparation
- Wash dal and place in a saucepan and cover with water.
- Add salt to taste and turmeric powder. Stir well and bring to boil.
- Skim off any impurities and continue to let it simmer until tender.
- Whilst the dal is cooking heat oil and butter in a pan.
- Add cumin seeds, mustard seeds and asafoetida powder.
- When they begin to sizzle, add the onion and chilli.
- Cook until slightly golden and add the garlic and ginger.
- Let it cook until slightly brown and add the salt, garam masala, turmeric powder and paprika. Add the plum tomatoes.
- Mix well and cook for 2-3 minutes or until oil begins to separate from masala.
- Once the dal is ready, remove from heat and carefully release steam from pressure cooker and add it to the masala.
- Mix the masala with the dal. Add the water and stir well. Add the coriander.
- Check for salt and adjust accordingly. If you think the dal is too thick you can add a little water at this point.
- Bring dal to boil and you’re done! Best served with basmati rice or hot chapatis.
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