Restaurant-Style Tarka Daal

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Restaurant-Style Tarka Daal

SERVES 2-3

5 MINS PREP

COOKS 15 MINS

Delicious, hearty and an unsung hero – tarka daal is a dish you’re missing from your weekly menu. Universally loved across India, why not branch out and try this fuss-free meal, ready in a matter of minutes.

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Ingrédients

1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
2 tbsp. vegetable oil

To garnish-

Thumb sized piece of ginger, cut into long thin sticks
½ tsp. vegetable oil
1 tbsp. finely chopped cilantro

Méthode

Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallot, ginger, garlic and chilli for a few minutes until crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce (the small pouch) and bring to a simmer.
Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped coriander.

Ingrédients

1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
2 tbsp. vegetable oil

To garnish-

Thumb sized piece of ginger, cut into long thin sticks
½ tsp. vegetable oil
1 tbsp. finely chopped cilantro

Méthode

Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallot, ginger, garlic and chilli for a few minutes until crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce (the small pouch) and bring to a simmer.
Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped coriander.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Tarka Daal Classique aux Lentilles

C'est probablement le plat le plus cuisiné en Inde car il constitue une source saine de protéines végétariennes et est très rassasiant. Ces lentilles beurrées sont relevées par des épices chaudes, du gingembre piquant, de l'ail savoureux et des tomates acidulées.

Recommandation d’Anjum