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200g Toor Dal. Slightly smaller than yellow split peas which could also be used.
1/2 chopped onion
1/4 Tspn Turmeric Powder
1 green chilli, chopped
1 pint of water
Salt to taste
For the Tarka
2 tsp oil
1/2 onion, chopped
1 teaspoon Kashmiri Chilli powder
1 teaspoon curry powder
3 blocks of frozen spinach (optional)
Wash the Toor Dal in cold water
Chop up the onion and chilli.
Put a pan on heat, add the toor dal and double the amount of water. Add the onion, chilli and turmeric powder, salt to taste. Give it a good mix and bring to a boil.
When the Dal comes to the boil and is frothing, turn down to a low heat, cover with a lid and cook for 30 to 40 minutes.
While its cooking on low heat, leave the lid on and stir occasionally.
The Dal should be ready in 30-40mins, when its soft and tender. Some like it thin some like it a thicker consistency. You might want to mix the Dal to make it smooth at this stage.
The spinach can be zapped in a microwave for 2 minutes with a splash of water. Add to the Dal and warm through before serving.
For Tarka Dah
Add some oil to pan and warm up. Add 2-3 cloves of chopped garlic and 1/2 chopped onion and fry off.
Then add 1 tspn of Kashmiri chilli powder (to taste), 1 tspn of curry power (to taste), pinch of salt and cooked it for couple of minutes. You can either stir the Tarka through the Dal or use it to decorate the top to serve.