Andy's Tarka Dahl Recipe
7oz red split lentils
2 slices of unpeeled fresh root ginger
2tbs olive oil
2 cloves of garlic peeled and finely chopped
1tsp cumin seeds slightly crushed
1 red chilli, seeds removed and discarded. Chop pepper finely
coriander to serve
Put the lentils in a pan and cover with cold water. Bring to the boil. Remove
any white scum and reduce to simmering. Add the turmeric and ginger and simmer
until all the water has been absorbed and the lentils are tender. Be careful
that the lentils do not burn. Remove from the heat and add a little salt. Take
the ginger out and discard. Put the olive oil into a frying pan. Heat and add
the cumin seeds, coriander seeds, garlic and chilli. Fry gently for a few
minutes. Add the lentils and stir well. Serve garnished with coriander.
Andy's stolen this recipe because it has quantities, but he likes to fry
the garlic, chilli, cumin and coriander till the garlic takes lots of colour.
Better flavour that way.
He also sometimes uses coconut milk to cook the lentils instead of water - when
he's feeling in a mood to spoil himself. Good for vegetarians too.