Tiscali Lifestyle Food and Drink

½lb pink lentils
¼ tsp turmeric
1½ tsp salt
2 tsp black cumin
Chilli powder
2 tbsp vegetable oil
1 clove garlic
½ onion finely chopped
1 cubic inch finely chopped ginger
1 tbsp garam masala

Method

Wash the lentils well, then soak in cold water for three hours. Drain through a sieve.

Heat sufficient water to cover the lentils in the saucepan by 1½ inches. Bring to the boil and add salt, turmeric and chilli powder. Turn down the heat and let the dal simmer for 20 minutes or so or until it is cooked. Add extra water if needed. The dal should be of a thick and soupy consistency.

Heat the oil to a very high temperature in a frying pan and add ginger, cumin seeds and onions. Stir well until the onions begin to brown. Add garlic and stir for 30 seconds.

While still hot, pour the contents of the frying pan into the dal. You now have a tarka dal. Garnish with garam masala and serve with nan or chapati.

Back to the Indian menu