Tarka Dahl -good recipie anyone?

[Troubleintmill]

Does anyone have a recipie for this? I'd like it to be similar to the one I get from the Indian takeaway! Not sure if this is authentic tho. Also want to add lots of garlic!
TIA

Do a search under Food and Recipes for my name. It uses coconut cream and is delicious - in fact, we're having it tonight!

Most takeaways actually use pataks curry pastes surprisingly enough.

Here are two links for making Tarka Dal.
One is by Anjum Anand, the other by Manju Malhi and has a video.

www.bbc.co.uk/food/recipes/tarkadal_90055

www.videojug.com/film/how-to-make-tarka-dal

Tarka actually means adding last minute flavour by heating some oil or ghee or butter, adding spices to it like cumin seeds, mustard seeds, curry leaves, asafoetida, garlic, green or red chillies, cooking a few minutes, and then adding it all into the dal.
Fragrant yummy aromas!
Dal can be mashed or left whole, for a change.
A quarter teaspoon of Turmeric and a pinch of asafoetida are musts.
I don't use garam masala or onion generally. But I like to top dal with browned sliced onion sometimes. You can also add a few slices of ginger, even some bits of toasted coconut.
You can also stir-fry some chopped tomato and/or aubergine and add to dal, along with two teaspoons of coriander powder and one of cumin powder.
There are so many dals - toover or arhar, pink masoor, brown masoor, yellow mung, green mung, blackeyed peas, yellow peas, red beans, chickpeas, urad dal, lima beans, etc.

This is a simple Madhur Jaffrey recipe which I have used for years. Even better after a day and freezes well.

Tarka dal

Ingredients:

225g yellow split peas
225g of split red lentils
1.5 tsp turmeric
1.4 liters water
3-4 tsp salt
9 tbsp olive oil
1.5 tsp cumin seeds
3 tsp chilli powder (or hot dried red chillies, to taste)
3 garlic cloves (lightly crushed, but left whole)
Directions:

1. put two dals in bowl and wash in several changes of water then drain. Empty dals into a heavy-based pan and add turmeric and water. Stir and bring to the boil. Quickly, before the pan can build over, turn down and simmer for 40-45 mins (pan partly covered)

1. Put the oil in a small frying pan and set it over a medium heat. When it is very hot, put in the cumin seeds and chillies. As soon as the chillies darken - a matter of seconds - put in the garlic.

1. When the garlic has browned lightly, pour contents of pan (oil and spices) over the dal and then put the lids back on for a few minutes to trap the aromas.

Source: My Collection

Sent from Paprika Recipe Manager