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Looking for the perfect tarka dhal recipe

(7 Posts)
OrangeSunset Sun 20-Mar-16 19:43:59

I've tried loads, and they're never quite right - too bland, often.

Does anyone have a brilliant parka dhal recipe?

Backingvocals Sun 20-Mar-16 19:50:19

this one

I'm obsessed with it. I add loads of butter and salt at the end. smile

CaptainWarbeck Tue 29-Mar-16 07:31:14

I use Felicity Cloake's recipe from her perfect column in the Guardian. It's really good.

ateacupofgin Tue 29-Mar-16 07:59:38

Add plenty of salt, much more than you think you need. I was also told to cook it, let lentil mix cool then gently reheat. This is what makes it silky and unctuous.

pengymum Tue 29-Mar-16 11:16:05

This is my recipe, I make it a lot.
Serve with side dish of simple salad of thinly sliced red onion marinated in lemon or lime juice,
Also may like plain yoghurt, mango chutney (I like Geeta's) and/or lime pickle

Basic Red Masoor Dhal Recipe

1 cup of split red lentils (masoor dhal) washed in 4-5 changes of water
6 cups water approx. may need to add more
4-6 whole cloves garlic
1 tsp salt (adjust to taste)
½ tsp red chilli powder (adjust to taste)
¼ tsp turmeric, if liked

For Tarka
3 tbsp veg. oil
1 level tsp cumin seeds
½ level tsp of mustard seeds if liked
1 tbsp grated or chopped fresh ginger
Chopped green chillies or whole dried red chillis if liked
Handful of chopped fresh coriander
Handful of crisp, golden brown fried onions to garnish if liked

Put all ingredients, including dried red chillies if using, in a deep saucepan and bring to boil. Skim off any scum that comes to surface and leave to simmer gently on low heat, stirring occasionally to prevent sticking to bottom, until garlic cloves soften and mash easily. Add more water if needed to give a thick soup-like consistency or if too watery, boil and reduce to desired consistency. When cooked, mash garlic cloves and mix in. Leave on very low heat, stirring to prevent burning. Prepare and add tarka.

Heat veg oil in small pan until hot but not smoking, add:
grated ginger and heat gently until just starts to turn golden brown at edges
then add cumin seeds and/or mustard seeds/green chillies if using and heat gently until cumin just starts to turn darker and can smell scent, if using mustard seeds, will start popping and will need to use a lid! Then quickly pour onto dhal, making sure you have lid for pan handy as mixture will sizzle strongly! Stir in handful of chopped fresh coriander and golden fried onions to garnish. Can serve with naan, rice or chapatti, or as soup if liked. Enjoy!

If using as a soup, swirl in a spoonful of plain natural yoghurt and sprinkle with some fresh coriander leaves to prettify!

Can use whole brown masoor dhal too but will need to cook for longer. When serving, dollop a chunk of butter in to melt for extra flavour!

OrangeSunset Thu 28-Apr-16 21:08:23

I've finally got round to trying these, and tried backings recipe, and it is indeed brilliant. I fried the tarka in coconut oil and it was lush, will definitely make that one again

ButtonsAndBows Thu 28-Apr-16 21:28:19

Veg recipes of India and play around with it. A good spoonful of ground black pepper and a chunk of butter makes the world of difference.

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