doesn’t this look delicious? thank you http://www.goodtoknow.co.uk for the recipes, I am reposting these here for future reference. This dish is a creamy, Indian classic which is usually served as a side dish but is more than tasty enough to be a lunch on its own. Combine with freshly prepared carrot, celery or cucumber sticks to dip in. This recipe uses only a handful of ingredients so it’s no wonder it’s so low in calories.
Tarka dhal – Recipe
Ingredients For the Dhal:
- 250g chana dhal (yellow dried split peas), rinsed well
- 2 cloves garlic, crushed
- 1 level tbsp freshly grated ginger
- 1 level tsp turmeric
- 2 bay leaves
For the tarka:
- 2tbsps ghee or vegetable oil
- ½ level tsp cumin seeds
- 1 onion, peeled and sliced
- 1 clove garlic, crushed
- Pinch of chilli flakes
- Boil 1 litre water and add the chana dhal, garlic, ginger, turmeric and bay leaves. Return the mixture to the boil and skim off any scum from the top. Cover the pan with a lid and simmer the mixture for 45-60 mins, stirring occasionally, until the mixture thickens.
- To make the tarka, heat the oil or ghee in a pan, then add the cumin seeds and cook for a few seconds. Add the onion, garlic and chilli to the pan. Cook over a medium heat for 10-15 mins, or until the onion has softened. Remove the pan from the heat.
- If the dhal mixture is still runny, remove the pan lid and increase the heat to reduce the liquid, stirring well.
- Once the dhal has softened and is almost smooth, season with salt. Serve with the tarka spooned on top, reheating it if necessary. The tarka may be stirred into the dhal and frozen for up to a month. Defrost before reheating. 137 calories/11.0g fat per portion