Author Notes
I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. —Alannah | Kale Mary
Ingredients
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1 teaspoon
coconut oil
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1 tablespoon
yellow mustard seeds
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1 tablespoon
cumin seeds
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1
brown onion, finely chopped
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3
cloves of garlic, minced
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3cm
piece of ginger, finely grated
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8
curry leaves
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3
medium tomatoes, roughly chopped
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1/2 cup
raw cashews
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1/2 teaspoon
ground turmeric
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1 teaspoon
ground coriander
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1/2 teaspoon
chilli powder
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1 cup
red lentils, washed and soaked for 2 hours
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1 cup
yellow split peas, washed and soaked for 2 hours
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3 cups
filtered water
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1 1/2 teaspoons
salt
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1 teaspoon
garam masala
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Fresh coriander, to serve
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Cooked basmati rice, to serve
Directions
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Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.
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Add garlic, ginger and curry leaves to the pan, and cook for 3-4 minutes. Mix in tomatoes, cashews, turmeric and chilli powder, then add lentils, split peas, water and salt. Stir until combined.
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Bring to the boil and reduce to simmer for approx. 30 minutes or until lentils and split peas have softened. Stir occasionally to avoid it catching on the bottom of the saucepan. Mix through garam masala and cook a further 5-10 minutes.
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Remove from heat and use a hand blender to blitz the tomatoes and cashews.
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Serve with fresh coriander and basmati rice.
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