Dhal Recipe 5

Tarka Dhal

Here is an alternative from "the curry secret"

Recipe

• Six ounces split red lentils,
• two pints water,
• one small onion peeled and very finely chopped,
• four large garlic cloves peeled and finely chopped,
• Two tablespoons of melted ghee or sunflower oil,
• one teaspoon ground tumeric,
• one teaspoon cumin seeds,
• one teaspoon salt,

Method

1. Thoroughly wash, drain and place the lentils in a large saucepan with the water and bring to the boil.
2. Simmer uncovered for ten minutes, stirring frequently and removing any scum that forms.
3. Cover and cook for a further thirty minutes or so, stirring occasionally until the lentils are soft and form a moist "porridge".
4. In a seperate pan gently heat the ghee or sunflower oil, add the cumin seeds and fry for a couple of minutes until they start to darken or pop,
5. Add the onion andfry until nicely browned. Add the garlic and fry for a further two or three minutes.
6. Add the ground spices and fry for a further two minutes, the add the contents of the pan to the lentils and stir to fully combine for two minutes.
7. If the dhal is too thick, add further water; if too thin, simmer gently until reduced.