It’s amazing how fast Curry Monday comes around! Due to us being away at the weekend I haven’t had the chance to get to the butchers so a Veggie curry was called for. A quick flick through my cookbooks and I found Tarka Dhal. A Dhal is a lentil based curry that is one of the most popular dishes in India and Tarka relates to the process in which the curry is seasoned with spiced oil at the end. It turned out to be the perfect opportunity to try out some of the spices I picked up at Rafi’s Spice Box.
It can be eaten as an accompaniment to a dry curry or on its own. We had it with just naan bread and I can now understand why it is described as the ultimate comfort food. It was gorgeous and filling. Also a great standby dish as it uses ingredients that are always available in our house. Even “I don’t do veggie food” Hubby enjoyed it.
125g red split lentils (Masoor Dhal)
500ml hot water
1/2 can (200g) chopped tomatoes
1/8 tsp ground turmeric
1 tsp root ginger, grated
2 tbsp coriander leaves, chopped
1 green chilli, deseeded and finely chopped
1 1/2 tsp sunflower oil
1 tsp black mustard seeds
1 garlic clove, thinly sliced
1/2 tsp dried chilli flakes
1/2 cumin seeds
1) Soak lentils in boiling water for 10 min then drain. Place in a saucepan, add hot water and simmer for 20 min. Drain again, put back in saucepan then blitz lentils until you have a puree.
2) Stir in tomatoes, turmeric, ginger, coiander and green chilli. Simmer gently.
3) In a non-stick frying pan, heat the sunflower oil then add mustard seeds, garlic, chilli flakes and cumin. Fry for 1 min. Pour the dhal into the frying pan with the tarka, stir then serve.