Tarka Daal (V)
Perfect as a veggie accompaniment to a meat dish, or served with rotti.
1/3 Cup Yellow Split Peas
1/3 Cup Red Lentils
1/3 Cup Green Lentils
4 Cups water or Veg stock
1 Medium Onion finely chopped
1 Medium Onion finely sliced
6 Cloves Garlic finely chopped
1" Piece Fresh Ginger chopped into fine matchsticks
1 Tsp Mustard Seeds
2 Tsp Cumin Seeds
1 Tsp Ground Corriander
Finely chopped chilli to taste (2-3 small chillies)
Salt to taste.
Large saucepan
Frying pan
Thoroughly wash the lentils and split peas in a sieve to remove any debris from them, then add them to the saucepan.
Add the 4 cups of water or stock and all other ingredients except the sliced onion. This will be added at the last minute.
Bring to a strong simmer and cover. Don't be worried about applying too much heat, you need a strong simmer to cook the lentils properly.
Cook for approx 30-40 minutes until the lentils are soft, but still retain some texture. You're after a firm but edible texture.
When nearly cooked, fry off the sliced onions in plenty of oil until they're brown and crispy. Don't be afraid to add more oil if required.
When the daal is cooked, pour into a serving dish and pour the crispy onions and oil over the top of the daal. The oil may spit slightly, so be careful.
Serve immediately with chapatti or naan.