Sunday, March 8, 2009
Indian Cuisine:How To Make Tarka Dal
300g red dal or lentils
1 tsp turmeric
1/4 tsp ground coriander
1/4 tsp cumin seeds
1/4 tsp asafoetida
1 medium onion
2 cloves garlic
1/4 tsp chilli powder
1/2 tsp garam masala
15-20g of fresh coriander leaves
1 frying pan
1 sharp knife
Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.
Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Cut the ends off a medium onion, and finely chop.
Crush 2 cloves of garlic slightly.
Remove the skin, and finely chop.
Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes.
Over a medium heat, melt butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.
Sprinkle in 1/4 teaspoon of chilli powder.
Add the boiled lentils to the pan.
Keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices.
Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat.
Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.