Tarka Dhal
No Indian meal would be the same without a dal. Dal is spelled in so many different ways, Dal, Daal, Dhal, Dahl to name but a few but we tend to use the spelling given in the recipe we use or, where we use our own recipe whichever spelling seems right at the time!
Tarka Dhal
Servings: 4 people (as a side dish)
Calories: 144kcal
Ingredients
- 80 g Red Split Lentils
- 425 ml Water
- 1 small Onion chopped
- 3 cloves Garlic finely chopped
- 2 tbsp Oil we use Rapeseed Oil
- ½ tsp Garam Masala
- 1 pinch Turmeric
- 1 pinch Salt to taste
Instructions
- Wash the lentils and then soak them for about 15 minutes. This just starts the softening process. Put them into a saucepan with the water and salt and bring to the boil
- Once the lentils have come to a boil turn the heat down and simmer, uncovered, for about 20 minutes or so and skim off any froth that collects on the surface
- Cook for another 40 minutes partially covered. The end of the cooking time should leave you with a pale yellow, soupy consistency
- About 15 minutes before the end of the cooking time fry the onions to begin the softening process and then add the garlic. Once the onions have softened and begun to brown ad the turmeric and garam masala. Mix well
- Add the onion mixture to the lentils and that's it, a lovely Tarka Dal!
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 226mg | Fiber: 7g | Sugar: 1g | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg