Vegantarkadahl Recipes

TARKA DHAL

Steps:

• Combine the masoor lentils, water and turmeric.
• Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.
• Once the lentils come to a simmer, reduce heat to low and cover.
• Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.
• Add the salt. You will adjust the seasoning at the end.
• Heat the oil over medium heat.
• Add the kashmiri chilies if using. Cook until the edged just start to bubble.
• Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.
• Turn the heat down a bit and add onion. Cook until the onions are translucent.
• Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.
• Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..
• Stir to thoroughly combine.
• Adjust consistency to your taste with little bit of water (I like it a bit runny).
• Add the cilantro and lemon juice to taste.
• Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.
• Enjoy.

TARKA DHAL

Steps:

• Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
• While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
• Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

TARKA DHAL RECIPE BY TASTY

Steps:

• Wash lentils until the water runs clear.
• Add water until 1 inch above the surface of the lentils and boil.
• Add onions, bay leaf, turmeric and salt.
• Cook lentils for 10-15 mins or until soft.
• Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
• *Add more water at this point if you want a thinner dhal*
• Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
• Add this flavored oil to the blended lentils.
• Add tomatoes and chopped coriander.
• Serve with basmati or jasmine rice and lemon wedge.
• Enjoy!

VEGAN TARKA DAHL

Steps:

• Soak the yellow split peas overnight, drain and rinse.
• Add to pan of cold water. add veg stock cube and garam masala.
• Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
• Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
• Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
• Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
• Serve with naan bread.