Tarka Dhal

A thin mildly spiced lentil dish. topped with crisply fried onions.

75g split yellow peas, soaked overnight
75g red lentils
450 ml water
half tsp turmeric
half tsp salt
1 tbsp Mild Curry Powder
1 tsp minced ginger
1 tsp garlic puree
2 tbsp vegetable oil or ghee
1 medium onion, peeled and thinly sliced
half tsp onion seeds
half tsp black mustard seeds

1. Wash the dhals
2. Bring the water to the boil, add the turmeric, salt, Curry Powder, ginger and garlic puree.
3. Cover and simmer for 15-20 minutes untilthe lentils are soft.
4. Mash the mixrure to form a thick sauce. Check the seasoning and transfer to a heatproof serving dish and keep warm.
5. Just before serving heat the oil, add the onions and fry until golden brown. Add the mixed seeds. Pour the hot mixture over the dhal and serve immediately.

SERVES 4









Tarka Dhal
Tarka Dhal
Ingredients A thin mildly spiced lentil dish. topped with crisply fried onions. 75g split yellow peas, soaked overnight 75g red lentils 450 ml water half tsp turmeric half tsp salt 1 tbsp Mild Curry Powder 1 tsp minced ginger 1 tsp garlic puree 2 tbsp vegetable oil or ghee 1 medium onion, peeled and thinly sliced half tsp onion seeds half tsp black mustard seeds Instructions 1. Wash the dhals 2. Bring the water to the boil, add the turmeric, salt, Curry Powder, ginger and garlic puree. 3. Cover and simmer for 15-20 minutes untilthe lentils are soft. 4. Mash the mixrure to form a thick sauce. Check the seasoning and transfer to a heatproof serving dish and keep warm. 5. Just before serving heat the oil, add the onions and fry until golden brown. Add the mixed seeds. Pour the hot mixture over the dhal and serve immediately. SERVES 4



































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