What’s the difference between a normal dhal and a Tarka dhal? Well, the Tarka’s a little ‘otter.
Okay, that’s the terrible joke out of the way! In reality, Tarka signifies that the dhal has been tempered with a mixture of crisp fried garlic, onion and chilli towards the end of cooking, a process which adds a total flavour bomb to the lentils. This version uses our Vadouvan (French Masala) blend to intensify that flavour bomb even further. This dish is very popular in India (where it is often called dhal fry) and is best served as a side dish with a curry meal.
01.
Ingredients
200gr Toor dhal (split peas)
1 medium red onion, finely sliced
6 cloves garlic, finely sliced
1 dried red Indian chilli
pinch asafoetida
4tsp Chana Masala blend
4tsp Vadouvan blend
02.
Method
- The first process is to cook the dhal. Wash it well and drain, then bring to the boil in 400ml of water seasoned with the asafoetida, the Chana masala blend and a pinch of salt.
- Simmer the dhal until it is broken down, thick and gloopy. You’ll need to keep an eye on it as it sticks and burns easily, also you may need to add a drop of water during cooking.
- Once the dhal is done, heat a tablespoon of ghee or coconut oil, plus a dash of mustard oil if you have it, in a heavy pan. Fry the onion, the garlic and the chilli in this till brown and crispy, taking care not to burn them.
- At the last minute, add the Vadouvan blend and stir together. While it is still hot, pour this masala into the dhal and stir to combine well. Your dhal is now tarka’d.
