Tarka Dhal

TARKA DHAL

Tarka Dhal, hmm…. During my last employment, in the sign trade, my old boss would treat us hardworking souls to what was called a corporate Curry night, where far too much beer was consumed for a weeknight, but it was always a great evening. 

I first joined said company 25 odd years ago. 

The Tarka Dhal for some reason was renamed by the boss as a Tarka Goddam 

So I thought I would add this dish as a homage to those days!  

I've followed Hari Ghotra's Red Lentil Dhal recipe. 

Ingredients:

200g Red Lentils (washed). 

900ml water (approx). 

1tsp salt. 

Masala:

1tblsp ghee or veg oil. 

1tsp cumin

1 dried red chilli

1 Bay Leaf

1 Onion chopped 

1 garlic clove chopped

2 Tomatoes finely chopped

1tsp Ginger grated

1tsp Turmeric

1 chilli finely chopped 

1tsp fenugreek leaves

1tsp Garam Masala

For the Tarka:

1 tblsp Ghee

1 garlic clove sliced

1 green chilli finely sliced

1tsp Mustard seeds. 

METHOD

Put the Lentils in a large pan of water and salt. Bring to the boil. 

Remove the froth, lower the heat and simmer until the Lentils are soft. 

In a frying pan heat the ghee or oil

And add the chilli, bay leaf and cumin seeds. 

When the seeds sizzle, add the onion and garlic, fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Cook gently until it forms a thick Masala. 

Add a ladle full of Lentils to the masala and stir to mix well. Then empty the contents of the frying pan into the lentils, it should have the consistency of soup, but if its too thick, just add some boiling water. 

NOW FOR THE TARKA

Heat the ghee in a small frying pan

Add the sliced garlic, chilli and mustard seed, cook until fragrant, then add to the Dhal. Stir in a tsp of Garam Masala and add some fresh chopped coriander to garnish… That's it, enjoy!