Thursday, 10 February 2011

An easy Indian dish - Tarka Dahl

Spinach Tarka Dhal

Serves 2-4

Can be made with virtually any lentil or split pea


150g ​​Red lentils ​​​​​Rinsed and drained
150g ​​Moong dahl (small yellow split peas)​ Rinsed and drained
1½ ltr  ​Water
2 tsp​​Root ginger​​​ Finely chopped
100g​​Fresh Spinach​​ Roughly Chopped
1 tbs​​Corriander leaves​​Chopped


5 ​​Garlic Cloves ​​​Sliced
2 tsp ​​Cumin Seeds
2 tsp​​ Mustard Seeds
1 tbs​​ Ground Cumin
1 tsp​​ Ground Corriander
1​​ Red Chilli​​​ Sliced
​​Salt to taste


1. Place the moong dahl in a large pan with water, tumeric and ginger. Bring to the boil, cook 2-3 mins then add the red lentils. Bring back to the boil skimming off any skum that forms on the surface.

2. Lower the heat and cook gently for a bout 20 minutes stirring occassionally.

3. Add chopped spinach and corriander 5 mins before end of cooking time.


4. Heat oil in a small frying pan and add garlic, cumin and corriander. Stir fry 2-3 mins, then tip this mixture (reserving a little for garnish) into the dahl. Stir well and season.

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