Everyone has their go-to Indian takeaway dishes.
Ours? Tarka Dal.
You can always tell a good Indian restaurant by its Tarka Dal. Done right, it should be a bowl full of tender soup-like lentils with a smooth, smoky flavour – not watery!
Oh, and there needs to be a little bit of floating oil at the top of the dish. But you can always go sans oil if you want a healthier spin on it.
Bone Apple Tea!
Makes a side for 6 or a main for 3
- 200g yellow chana dal
- 3 small tomatoes
- 1 litre water
- 1 medium onion
- 1 green chilli
- 4 garlic cloves (peeled)
- 5 curry leaves
- 1 tsp salt
- ½ tsp tumeric
- ½ tsp ground fenugreek
- ¼ tsp asafoetida
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- Set aside the cumin seeds and 1 garlic clove, then add the rest of the ingredients to a medium saucepan.
- Bring the pan to a boil and simmer for 1 – 1hr 20 mins, depending on how soft you want the lentils. If it gets too thick, add a touch of extra water.
- Heat the oil in a frying pan on a medium heat, add the cumin seeds for 1 minute, then set aside. Add the finely sliced garlic and fry until lightly brown – keep an eye on it as it will burn really easily.
- Remove the curry leaves from the dal, then pour into a serving dish. Top with the cumin seeds, fried garlic and pour in the remaining oil from the garlic and cumin seed pan.