DHAL TARKA DHAL

TARKA DHAL

Such a simple dish that delivers a gorgeous warm belly satisfying toe tingle supper with the added bonus of great health benefits from the turmeric and lentils, this is great all year through but especially welcome on cold dark winters night with a warm naan bread to tear off and scoop up.

INGREDIENTS

(Serves 4)

2 cups of Chana dal or red split lentils

2 tbsp ghee or butter

1.5 ltrs stock (chicken optional)

1tsp salt

1 small onion finely diced

1 heaped tsp turmeric

10 cloves of garlic finely sliced

1 small bunch fresh coriander chopped

Pan fry the onion and one clove of the sliced garlic in one tbsp of ghee until softened, add the lentils, turmeric and chicken stock, leave to simmer gently until the lentils have dissolved and you have the desired consistency, some like it thick and some like it looser, approx 30 minutes.  

In a frying pan heat the remaining tbsp of ghee and pan fry the rest of the garlic, you want the garlic to turn a light golden brown and the ghee will develop a nutty butter flavour, pour the garlic and ghee over your Dahl, season with salt and sprinkle over the coriander.