Monday, 23 December 2013

Tarka Dall

The famous spicy lentil soup found in nearly all good south Asian restaurants. Here is my spiced up version, using two different lentils.  


150gm masoor dall (split red lentils)
150gm moong dall (split yellow lentils)
1 tsp turmeric powder
1 tbsp fresh garlic crushed
1 tbsp fresh ginger crushed
1000ml water
1 medium onion, finely sliced
3 garlic cloves, finely sliced
2 long dried red chillies
2 tbsp sunflower oil
2 tbsp butter ghee
1 tsp mustard seeds
1/2 tsp onion seeds (nigella seeds)
1/4 tsp asafoetida
2-3 green chillies
10gms fresh finely chopped coriander

Serves 4

Cooking The Lentils

Place the lentils in a pot and rinse a few times in warm water. Add the correct amount of water and leave to soak for 30 minutes.

Add the turmeric powder, salt, crushed garlic, crushed ginger and stir in well. Place on the hob and bring to a boil, reduce heat and allow to simmer for 30 minutes, stirring occasionally. I tend to remove the froth which appears half way the cooking process.

Once cooked, either liquidise or sieve through the lentil soup so it becomes smooth, place back in a pan.

The Tarka

In a small frying pan pour in the oil and butter ghee, heat on a medium heat.

Once fairly hot, add the mustard, onion seeds and dry red chillies. Fry until the mustard seeds stop crackling.

Sprinkle in the asafoetida, stir in for a few seconds. Add the sliced onions, garlic and fry until the onions turn golden brown.

Pour the Tarka over heated Dall.

Sprinkle the chopped coriander , chillies in the middle of the Dall and serve hot.