Member recipe

Tarka Dal

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour and 30 minutes

Skill level

Easy

Servings

Serves 2

Healthy comfort food

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
  • 3 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 small onion, chopped
  • 3-4 whole green chillies, pricked with a knife
  • 2cm/¾in piece fresh ginger, peeled and cut into thin strips
  • 3 garlic cloves, peeled and left whole
  • 3 tomatoes
  • ¾ tsp ground turmeric
  • ¾ tsp garam masala
  • 1½ tsp ground coriander
  • salt and freshly ground black pepper
  • handful chopped fresh coriander leaves

Method

  1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.

  2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

  3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

  4. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.

  5. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.

  6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

  7. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.