Blimey what a scorcher this week is! And with news that my furlough is extended again I'm in full sun-soaking, Heath-walking, food-cooking vibes. It's almost too hot to be in the kitchen, but this tarka daal is worth sweating over (not literally, keep it to sea salt for seasoning!).
Tarka daal is one of my favourite dishes ever. It's got beautiful spices and rich flavour without being hot spicy, so it's great if you're a bit of a wimp with the heat! This Anjum Anand recipe is a super easy one to follow and even better than the takeaway alternative.
I did this with Dishoom's Gunpowder Potatoes, which were incredible. I highly recommend getting their cookbook; there are so many dishes I'm excited to try from it, so watch this space! I also made naan breads from scratch and they were so great - it's super satisfying to watch them puff up in the pan and char slightly, even better brushed with some ghee.
Ingredients
250g red lentils, thoroughly rinsed
sunflower oil
1 tbsp cumin seeds
1 small onion
3-4 green chillies
2cm piece ginger, grated
3 garlic cloves
3 tomatoes
1 tsp ground turmeric
1 tsp garam masala
1 1/2 tsp ground coriander
salt and pepper
fresh coriander to serve
Method
1. Add the lentils and 900ml of water to a saucepan and bring to the boil. Skim off any froth, then reduce the heat, cover with a lid and simmer for 35-40 minutes until the lentils are tender. Stir regularly and add more water if needed. Once cooked, stir to break down then set aside.
2. Meanwhile, heat oil in a frying pan and fry the cumin seeds for about 30 seconds, until fragrant. Add the onion, chillies and ginger, fry for a few minutes until browned.
3. Blend the garlic and tomatoes in a food processor and add to the pan, stirring to combine. Add the ground spices and 100ml of water to the pan, season to taste and simmer for 15 minutes. Add the cooked lentils to the sauce and stir well, bring to the boil and season to taste. Top with chopped coriander if using.
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