Tarka dhal

Tarka dhal

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

This is a mild spiced stew of split peas, traditionally served with a vegetable curry and Indian breads.

Ingredients

Quantity Ingredient
400g dried yellow split peas
1 litre water
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon asafoetida
2 garlic cloves
3 shallots
1/2-1 red chilli, to taste
4 plum tomatoes
2 tablespoons ghee or sunflower oil
2 teaspoons nigella seeds
salt
freshly ground black pepper

Method

  1. Place the split peas in a large saucepan with the water, turmeric, cumin, garam masala and asafoetida. Bring to the boil, lower the heat and simmer for 50–60 minutes, or until the peas are tender.
  2. Meanwhile, peel and crush the garlic, halve, peel and finely chop the shallots and deseed and chop the chilli. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry, peel and roughly chop.
  3. Heat the ghee or oil in a small frying pan over a medium heat. Add the shallots and cook until just starting to brown. Add the garlic, chilli and nigella seeds and cook for a further 1 minute.
  4. Stir the shallot mixture through the split peas and simmer until it reaches the desired concentration. If the mixture is too watery, simmer to allow it to thicken. If too thick, add more water and bring to a simmer. Stir through the tomatoes, season well with salt and pepper and serve.
Tags:
Leiths School of food and wine
cookery course
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