Tarka Dhal
* Tarka Dhal *
A tested recipe from <URL:http://www.ox.compsoc.net/~kake/cookery/>.
As for other standard Indian recipes, there's no way to credit the original source for
this recipe. This is my version, evolved over some years. As far as I can tell, the secret
of good dhal is to cook it for ever. I usually cook it for at least 3 hours, in large
quantities, then freeze individual portions. You can use other lentils in this as well,
such as chana dhal (yellow split peas) or moong dhal (split mung beans).
* Serves 6 *
250g (9oz) split red lentils
1 1/2 tsp ground roasted cumin seed
1/2 tsp turmeric powder
1 tsp grated fresh ginger root
1 medium onion
1 stock cube for sauteeing onion, or extra oil if preferred
1 tbsp chopped fresh coriander (cilantro) leaf
To finish the dish:
1 tsp sunflower oil, or other flavourless oil
3 cloves garlic, finely chopped
1 tsp whole cumin seed
1. Wash the lentils well, then drain and place in a pan with the ground cumin, turmeric,
grated ginger and about 1 1/4 litres (40fl oz, 5 cups) water.
2. Stir, bring to the boil, then cook, uncovered, for 20-25 minutes. Cover and cook
slowly, stirring occasionally, for at least 1/2 hour more. The longer the better - turn
the heat right down and cook it for 3 hours if you can.
3. Meanwhile, slice the onion into thin half-moons and brown with the stock cube, or use
oil if you prefer. Set aside.
4. When the lentils are done, stir in the onions and salt to taste. Add the chopped
coriander (cilantro) and stir.
5. Heat the oil in a pan and add the garlic. Cook for a minute, stirring, until browned,
then add the cumin seed and cook for a few seconds longer. Pour the oil and spices into
the dhal, then put on the lid to trap the aromas. Mix well before serving.
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