Tarka Daal
- Chloë's Kitchen
- Dec 23, 2020
- 2 min read
Here is my take on lentil Indian curry, or as they know it ‘Tarka Daal’. It’s creamy and delicious and great with some naan bread and rice as a main dish or on the side of a curry. It also lasts in the fridge for 5 days and is great for freezing too. There is also no need for soaking lentils in this recipe, you can literally just boil them! You can also make it completely vegan by using vegetable stock instead of chicken stock. I don’t think I could love Indian anymore than I do and this is one of my favourites!
You will need:
2 cups, red lentils, rinsed until the water runs clear
2 tbsp ghee or butter
2 tsp turmeric
1 tsp cumin
2 tsp garam masala
1 tsp ground coriander
1 small onion, chopped
1 can unsweetened coconut milk
1 quart chicken stock or vegetable stock
2 green chillies, sliced
1 inch piece fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
handful fresh cilantro (coriander) leaves, chopped
In a pot, place in the lentils and cover with enough chicken stock to cover them and go slightly over. Now add in about 1 cup of water too and bring them to a boil. Stir every so often so they don't stick to the bottom. In a large Dutch oven, sauté the garlic, chilies, ginger, onion and all the spices until they are toasted and the onions are soft and translucent. Once the water and chicken stock has all gone from the lentil pot and the lentils are soft and creamy add in the onions, ginger, garlic, chilies and spices mix. Pour in the coconut milk. Bring to a boil for 10-15 minutes and then simmer on low for 1-2 hours, covered. Stirring often to make sure nothing sticks. Cook until the lentils are soft and creamy. Add a little chicken stock if it gets too thick and keep cooking. Add salt and pepper to taste. Before serving, add in the fresh cilantro (coriander) and sliced chilies on top. You can also add a dollop of yogurt. Serve with warm naan and rice and enjoy the fruits of your labor!
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