Tarka Dahl is one of our stock standard meals, it has been for one that we make in huge batches, have often and freeze many containers of. It is really healthy and so easy to make not to forget nice and cheap.
We usually serve with a 'yellow rice' and add a dry spinach curry, or maybe a meat curry and spoonfuls of Greek yogurt (or make a fennel seed and spinach Rita)
It is always served with heaps of pappadams in our house.
(Red Lentils with spicy topping)
225g Red split lentils
1 small Onion
50g Ghee or Cooking Oil
1 clove Garlic
1 tsp Ground Turmeric
1 Green Chili (optional)
600ml water (I usually guesstimate and just cover)
1 tsp Salt
Rinse lentils several times, drain and put aside. Finely chop onion, heat ghee or oil and fry onion gently till soft. Add ½ chopped garlic cloves add and fry this for a couple of minutes. Time to stir in the turmeric, (my favorite part, smells heavenly) add the lentils. Turn heat down, stir for a minute and make sure lentils are coated with ghee/oil. Throw in the green chili stir and add water.
You can now turn heat up, add salt and bring to the boil, then simmer until nice and mushy. Serve on Basmati rice.
1 tbls Sesame Seed Oil
1 tsp Cumin Seeds
1 clove Garlic – sliced thin
In a little pan heat sesame oil until it is smoking, add garlic and cumin seeds and fry very quickly, you want the garlic to color deep brown! Remove from heat and pour over your served dhal. This recipe comes from "the Encylopedia of Indian Cooking" by Khalid Aziz
My kids love this and it usually sparks loads of 'very good' impersonations of Neil from the Young Ones! "Oh WOW! This is really really hot man, I think I just have to - whooa! - splat!!! Just once- - - - just once I'd like to keep the lentils off the floor!
(This is an absorption recipe)
1 cup Basmati rice
2 cups water
3/4 tsp salt
1/2 tsp turmeric
2 tbls ghee or oil (I use olive oil)
You are meant to wash and drain the uncooked rice (you should but we don't always do this)
Get water boiling and add salt and turmeric
Heat oil/ghee and fry uncooked rice for 1 min
Add boiling water mix, bring to boil, reduce heat to simmer gentle and cover. Cook for 15 - 20 mins
This recipe is based on recipe from Cooking with Kurma (Kurma Dasa - The Vegetarian Legend)
Separate the rice with a fork, it should be light and fluffy and ready to serve! Every stove top is a little different and the time might need a little quirking but do preserve, it is so much nicer than boiled and drained rice!
P.S. Easy - Step by step photo by photo directions/recipe for making your own home made panir cheese - I will be posting soon!!!