TARKA
DAL (SPLIT LENTILS) by CHEF DAN:
Serves 4-6
INGREDIENTS:
1 cup channa split lentils
(yellow split peas)
1 cup masoor dal (red lentils)
3 tablespoons vegetable
oil
2 teaspoons EACH mustard seeds
and cumin seeds
6 garlic cloves, minced
1 thumb-size fresh ginger
3 tablespoons Garam Masala
powder
2 onions, finely chopped
2 tomatoes, finely chopped
1/4-cup raw cashews, finely
ground
2 teaspoons ground turmeric
1 teaspoon EACH chili
powder, and ground coriander
1/2-cup vegetable stock
2 tablespoons ghee (recipe
to follow)
1 cup coconut milk
1 tablespoon chopped
coriander/dhania patta
DIRECTIONS:
1.
Rinse lentils in
a strainer using cold water, then place in a bowl and cover with water.
2.
Drain in the
strainer and set aside.
3.
Heat the oil in a
frying-pan over medium-heat, add mustard seeds and cumin seeds, stirring for
about 2 minutes or until they start popping.
4.
Add garlic,
ginger, Garam Masala and half the onions, cook for about 7-8 minutes.
5.
Add tomatoes,
cashews, turmeric, chili powder, coriander, stock, cook for 5 minutes.
6.
Add lentils and
enough water to cover bring to a boil then reduce heat and simmer for 30
minutes.
7.
In a separate pan
add coconut milk and all remaining spices bring to a boil.
8.
Stir for a couple
of minutes until fragrant, add the remaining onion and stir until golden.
9.
Combine onion mix
with lentil mix and pour ghee into the dal, season with salt and pepper.
GHEE:
2 tablespoons butter
1 teaspoon cumin seeds
5 garlic cloves, finely
chopped
1/2-teaspoon EACH
asaforetida/hing, and red Chile powder
DIRECTIONS:
1.
In a skillet over
medium-heat add butter when sizzling add cumin seeds stir-fry until golden
brown.
2.
Add red chilies
powder, asafortida and chopped garlic. Stir and take off the stove.
3.
Pour into the dal.
ENJOY DAN:
BOUN-APPETITOL!!
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