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Indian Catering for the North West

Traditional Tarka Dhal - Recipe


150g red split lentils

100g toor dhal

10 curry leaves

2 slices of unpeeled fresh

root ginger

1 ripe tomato, chopped

2 tbsp olive oil

2 cloves of garlic, peeled

and fi nely chopped

1/2 tsp ground turmeric

1 tsp cumin seeds,

slightly crushed

1 tsp coriander seeds

1 red chilli, chopped

juice of 1/2 a lemon

3/4 tsp salt

handful of coriander leaves, finely chopped



Put all the lentils in a pan and cover with 500ml cold water.

Bring to the boil.

Remove any white scum and reduce to simmering.

Add the turmeric, tomato and ginger. Simmer until all the water has been absorbed and the lentils are tender.

Ensure the lentils do not catch.

Remove from the heat and add the salt.

Remove ginger.

Put the olive oil into a frying pan.

Heat and add the cumin seeds, coriander seeds, garlic, chilli and curry leaves. Fry gently for a few minutes.

Add the spices to the lentils and stir well.

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