The Best Dal - Tarka Dal

When he makes this dal, my husband Chris, refers to it as ‘the best dal ever’ and so the name has stuck. It might seem like a stretch, but it is so delicious and so easy. Don’t be fooled by the seemingly short list of ingredients and simple cooking method – this is so flavoursome. The thing I struggle with most is how to spell Dal - is it Dal, Daal, Dhal or Dahl? Please slide into my DM’s if you know the answer, Google has been no help to me!

Disclaimer – I fully accepted I will never be an authority on authentic Indian Dal recipes – if that’s what you’re looking for read on to see who I take inspiration from.

This is our go-to recipe at the end of the week when we only have one sad carrot lurking at the back of the fridge or when it’s grey and wet out, or even for Chris’s recent Dal themed birthday party… basically, any excuse to whip out the lentil jar and get soaking. I spent eight years at university (four years for Biochemistry, followed by another four years for Human Nutrition and Dietetics) so I have made A LOT of dal. Lentils are cheap, protein packed, high in fibre, delicious, versatile, have a long shelf life, and a low environmental impact – I’m usually not a fan of the term ‘superfood’, but maybe for lentils it’s justified?!

I have seen countless versions of tarka dal online, in recipe books and on menus but this version was inspired by the Moong Dal in Meera Sodha’s Fresh India. Meera can do no wrong in my eyes - if you are looking to buy one recipe book that won’t let you down and will get you excited about cooking, get one of hers. Another favourite is Rukmini Iyer’s India Express which is a truly beautiful book, I read it like a novel!

I suggest cooking more than you think you need and having it for lunch the next day, or do future you a huge favour and chuck the leftovers in the freezer for a rainy day.

See the notes below for more details, but don’t be put off making this by not having the exact spices - use what you have!

Servings: 2-3

Cooking time: approx. 45 – 55 min, plus soaking time 

Ingredients

·        Split Red lentils 250g dry weight

·        Oil (I use cold pressed rapeseed or olive oil) 3 tbs

·        4 Garlic cloves crushed and minced - Just nice and small.

·        1 thumb-sized piece of Ginger – peeled and finely chopped or grated. As with garlic, avoid big chunks which can be a bit alarming to eat!

·        1 big or 2 small Peppers - this can be any vegetable that can be softened down – aubergine, courgette, tomatoes, and carrots have all worked for us. Also, a mix of veg works well and feel free to up the quantity.

·        Cumin seeds 2 tsp

·        Turmeric 1 tsp

·        Garam masala 1 tsp

·        Salt ½ - ¾ tsp, Black Pepper to taste

Serve with: my favourite way to have this is with flatbread,  fresh coriander, mango chutney and yoghurt. Keep an eye out for my high protein flatbread recipes coming soon!

Method

Spa time for the lentils: wash the lentils really well – the water will turn murky but keep washing until it runs clear. Fully cover with fresh water and leave to soak for at least 30 minutes but preferably longer if you have time.

Pour off any excess soaking liquid and tip the wet lentils into a big pot with a lid. Add 350ml of water. Cook over low heat with the lid on for 25-30 minutes, stirring every 5 or 10 minutes.

The lentils should be broken down and soft. You may need to add more water as they cook. This is where personal preference comes into it – some people like dal very liquid and more soupy, but I prefer it with a bit more structural integratory. You do you, play around and see what you like.  

In the meantime, thinly slice your peppers and finely chop/mince the garlic and ginger.

In a frying pan over low heat, heat up the oil and add the garlic and ginger.  After 3 minutes add the peppers and continue cooking down for another 15 minutes. I like to put a lid on at this stage to help soften things.

Add the spices – cumin seeds, turmeric, and garam masala to the frying pan and cook off for another 3 – 5 minutes. Then add the salt.

At this stage, the lentils should be fully cooked, tip all the contents of the frying pan into the lentils and give a good mix. Have a quick taste and season with black pepper. A few big twists should do. Add a splash of hot water if it’s too thick for your liking.  

Serve with flatbreads or rice. Yoghurt, mango chutney or fresh coriander all work well and dress it up a little – this is not the prettiest dish!  I like a chopped salad on the side for a bit of texture.

Notes:

·        As this cools it will solidify so I suggest adding a splash of warm water if you are reheating.

·        Why soak your lentils? You don’t have to soak lentils, but it helps with digestion (less gas and bloating ) and cuts cooking time down, win-win! Definitely at least wash them first.

·        What does Tarka mean? This refers to the method of cooking or tempering the spices in oil or ghee to release the flavours, which are then used to flavour the dhal.

·        Don’t worry if you don’t have all the exact spices to hand, use what you have. Ground or whole coriander is a nice addition/substitute. I have been known to use ground cumin when we’re out of seeds and it’s worked a treat. If you are leaving one of the spices out and not substituting, just up the quantity of others.