- 31 - 60 Minutes
Enjoy a traditional Punjabi Tarka daal (also known as Tarka Dhal, Tarka Dal, Dhal Tarka or Dal Fry), a hearty vegetarian curry full of bursting flavour and colour.
- 300g Tilda Basmati Rice
- 400g Red Lentils
- 6 Tbsp of Ghee
- 1 Tsp Black Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Inch of Ginger
- 5 Cloves of Garlic
- Handful of Curry Leaves
- 1 Red Onion
- 1 Tomato
- 1 Tsp Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1 Lime
- ½ White Onion
- 2 Red Chillies
- ½ tsp chilli powder
- Handful of Coriander
- Rinse the lentils thoroughly and then leave to soak in a bowl for about 20 mins.
- Add half of the ghee to a large pan and place on a medium heat. Mince 2 of the garlic cloves and the ginger and add along with the mustard seeds, cumin seeds, and curry leaves and cook for 30 seconds.
- Dice and add the red onion and cook until softened, about 5 mins. Dice and add the tomato, chilli powder and turmeric and cook for another 2 mins.
- Drain the lentils and add to the pan with 700ml of water, and a tap of salt. They should be just covered. Bring to a simmer, cover and cook for for 20 minutes, stirring occasionally.
- Rinse the rice under cold water until it runs clear. Add to the pan and pour over 600ml of cold water and stir.
- Bring the rice to a boil, then put a lid on the pot and reduce the heat to minimum and cook for 10 mins.
- Remove the lid, turn off the heat and cover the rice with a clean tea towel, then replace the lid and allow the rice to steam for 10 mins. Fluff with a fork and set aside until the daal is ready.
- Once cooked through, taste and add salt and lime as needed.
- Meanwhile, heat the remaining ghee in a small pan slice and cook the white onion until golden.
- Slice and add the red chillies and garlic and cook for another 2 mins, roughly chop the coriander then add along with the chilli powder, stir and turn off the heat.
- Bowl up the lentils, top with a drizzle of the spicy oil and a squeeze of lime and serve.