Spiced Dhal or tarka dhal is a Indian recipe for a lentil based main course accompaniment. It is a flavoursome dish originating in the modern period.
10 minutes to prepare and 30 minutes to cook
Spices and herbs in kit:
Red lentils, Bengal lentils, turmeric, mustard seeds, cumin seeds, curry leaves and whole dried chillies. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk
Essential additional ingredients (Shopping List):
400 grams - Tin of crushed tomatoes
4 - Green chillies (medium)
1 - Onion (large)
2 - Garlic cloves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
- Handful of Fresh Coriander coarsely chopped
Step-by-step preparation and cooking instructions:
Preparation
Step 1: Wash the lentils thoroughly
Step 2: Wash whole green chillies, leave whole
Step 5: Crush the garlic
Step 3: Slice the onion
Step 4: Coarsely chop the fresh coriander
Cooking Instructions
Step 1: Put 350ml of water into a heavy pan, add Bhajiman Sachet 1, the whole green chillies, the sliced onions and the lentils – bring to the boil (covered) until the lentils are soft and the water has evaporated.
Step 2: Mash the lentils with the back of a spoon and when nearly smooth add the salt and tomatoes and mix well. If necessary, thin the mixture with some hot water.
Step 3: Fry the garlic and Bhajiman Sachet 2 in a separate pan until the garlic is brown and then pour over the lentils and cover.
Step 4: After 5 mins mix well and garnish with the coarsely chopped fresh coriander leaves.
Step 5: Add extra salt if required.
From Suma Wholefoods Cooperative, Lacy Way,Elland, Yorkshire.
Organic, Vegan, Gluten free, Dairy free
From Epicure Foods, Andover, Hants.
Vegetarian
From Suma Wholefoods Cooperative, Lacy Way,Elland, Yorkshire.
From Mr Organic, Stockwell, London
Organic, Vegan, Gluten free, Dairy free