Tarka Dal

Kingfisher Dal

We all need tricks in our toolkit for life and knowing your way around a decent curry is vital. Together with Kingfsher Beer and to support National Curry Week I've developed a short guide to becoming a Curry God, it involves an appetite, a thirst for quality beer and the desire to fire up your spice lust. My SuperHero Dal is perfect any time, but it's also brilliant for that post work-out recovery meal. Gram for gram lentils pack in more protein than a slab of beef and when cooked with my tarka it'll have your metabolism firing like a Ferrari. Make time and make way for my Tarka Dal it's a dish you'll keep returning back for.

Serves 4 with chapattis

  • 120g red split lentils
  • 60g moong dal, the yellow ones
  • 1 pint of water
  • 2 garlic cloves, chopped roughly
  • ½ tsp turmeric
  • 2 green chillies, chopped
  • Juice of a lemon
  • Salt


Tarka

  • 2tbs rapeseed oil
  • 1 onion, sliced
  • 2 garlic cloves, roughly chopped
  • 2cm of ginger
  • 3 dried red chillies
  • ½ tsp mustard seeds
  • ½ tsp black onion seeds
  • ½ tsp cumin seeds
  • 2 tomatoes diced
  • Salt
  • Pepper

As featured in

CURRY
MEMOIRS

How To Make Tarka Dal

Step 1 - Soak the dal for 15 minutes, rinse, drain and boil. Add the garlic, turmeric, chillies and cook for 25-30 minutes until the lentils have lost their shape and looking mushy.

Step 2 - Add water if it’s drying out, this dish needs to be loose and a little runny. Season well and squish in the juice of a lemon.

Step 3 - Heat a small frying pan on a medium heat and add the oil. When hot, pop in the onion and garlic allowing them to brown and crisp at the edges. Add the ginger, chilli and all the seeds, turn up the heat until the seeds jig and hop in the pan. Add the tomato frying for a further 3/4 minutes until the ginger has softened and the tarka has dried a little and season with salt and pepper.

Step 4 - Just before serving spoon the tarka over the dal.





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Kingfisher Dal

We all need tricks in our toolkit for life and knowing your way around a decent curry is vital. Together with Kingfsher Beer and to support National Curry Week I've developed a short guide to becoming a Curry God, it involves an appetite, a thirst for quality beer and the desire to fire up your spice lust. My SuperHero Dal is perfect any time, but it's also brilliant for that post work-out recovery meal. Gram for gram lentils pack in more protein than a slab of beef and when cooked with my tarka it'll have your metabolism firing like a Ferrari. Make time and make way for my Tarka Dal it's a dish you'll keep returning back for.

Serves 4 with chapattis

  • 120g red split lentils
  • 60g moong dal, the yellow ones
  • 1 pint of water
  • 2 garlic cloves, chopped roughly
  • ½ tsp turmeric
  • 2 green chillies, chopped
  • Juice of a lemon
  • Salt


Tarka

  • 2tbs rapeseed oil
  • 1 onion, sliced
  • 2 garlic cloves, roughly chopped
  • 2cm of ginger
  • 3 dried red chillies
  • ½ tsp mustard seeds
  • ½ tsp black onion seeds
  • ½ tsp cumin seeds
  • 2 tomatoes diced
  • Salt
  • Pepper

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