Tarka Dhal
Tarka Dhal is an essential Indian side dish. The key to a creamy dhal is to whisk the soft cooked lentils so they break down. Tempering is the fried garnish on Indian food, and adds a great finish and flavour. This makes an excellent accompaniment to curries, or just as a meal on its own with rice.
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hour
Yield:
Serves 4-6 1x
Category:
Curry
Cuisine:
Indian
Scale
Ingredients
250g yellow split peas, rinsed in three changes of water
1 tbsp coconut oil
1 small brown onion, finely diced
1 clove garlic, crushed
1 tsp grated ginger
1 fresh green chilli
1 tbsp Herbie’s Lentil & Dhal Spice
1 large tomato, diced
tempering:
1/2 tbsp coconut oil
16 fresh curry leaves
1 tbsp Herbie’s Panch Phora
Instructions
- Place lentils in a saucepan with 1L cold water. Bring to the boil then simmer for 30 minutes until lentils are very tender (test by squeezing between your fingers). Skim the scum that rises to the surface during early cooking.
- Whisk the soft lentils for a minute so that a good proportion of the lentils break down; set aside.
- Heat coconut oil in a large pan and sauté onions, garlic and ginger for 3-4 minutes. Add fresh chilli, and spice mix and stir for another minute. Add lentils to the pan with tomato and cook over low heat for 20 minutes, stirring occasionally, and season to taste.
- To temper, melt coconut oil in a small frying pan and add curry leaves and panch phora. Cook for 2-3 minutes until leaves are crisp and pour on top of dhal.
Find it online: https://www.herbies.com.au/recipes/tarka-dhal/
Nutritional Information
Serving Size
160g
Calories
143
Sugar
3.7g
Sodium
0.03g
Fat
5.5h
Saturated Fat
3.5g
Carbohydrates
15g
Fiber
4.6g
Protein
5.9g
Lentil & Dhal Spice
$4.95
30g
Panch Phora
$5.70
60g
