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Tadka Dal

the Dahl:

  • 250g Yellow split peas
  • 50g red lentils
  • 1½tsp salt
  • ½ Small Onion (sliced)
  • 1 Tomato (chopped)
  • 1/4tsp Tumeric
  • ½tsp Chili Powder
  • 1 6″ red Chili (whole)
  • 2 Bay leaves
  • 1ltr Water

the tadka:

  • 4 tbsp Oil
  • 4 medium garlic cloves
  • 1tsp Bengali 5 Spice (Panch Phoran)
  • ½tsp Cumin Seed
  • ½ Small Onion (Chopped)
  • 2 Chillies (1x red, 1x green) deseeded & chopped
  • 2 tbsp Fresh Coriander (chopped)
  • 1 tbsp Butter

Dahl method: Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas), red lentils & the water. Then add the salt, turmeric, chili power, bay leaves, 6″ Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste. Add a splash more water if required.

Tadka Method: For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don’t remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4
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