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Tadka Dhal

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Tadka Dhal

Another fantastic version of my favourite dish, a Dhal is a hot, spicy Indian stew with lentils, and is warming, comforting and delicious. A tadka simply means adding a  near the end of the cooking process. I've used our Balti paste here, which contains cumin, coriander, turmeric and chilli amongst other authentic spices. This is a really delicious dish and can be served alone as a main meal, or part of a buffet.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 35 mins
Difficulty: Moderate

Spiciness

Mild/Medium

If you like this recipe try these

Channa Dhal

Slow Cooked Black Lentils (Dal Makhni)


This recipe features

Ingredients

  • 300g yellow lentils (yellow split peas or toover dal)
  • 1 litre water
  • ½ tsp turmeric powder
  • 1 tomato
  • 1 tbsp Patak's Balti Paste
  • 1½  tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil / ghee
  • 1 clove garlic, chopped
  • pinch of sugar
  • juice of ½ lemon
  • salt,  to taste

Methods

  1. Wash the lentils in several changes of water and add to a pan with the turmeric, ½ tbsp of Patak's Balti Paste and the water.
  2. Add the turmeric and boil for 25 - 30 minutes. Keep topping up with water.
  3. Lower the heat once the dal has cooked through and is soft and broken down.
  4. In another pan heat the vegetable oil (or ghee) and add the garlic and remaining Patak’s Balti Paste.
  5. After 1 minute add the tomatoes and saute for a further 2 minutes before pouring the contents into the cooked dal.
  6. Stir, add the sugar and check the seasoning. Adjust the salt if necessary.
  7. Squeeze in the lemon juice and stir in the chopped coriander. Serve piping hot.

Complement this dish with these products:

Pappadums - Garlic & Coriander & Ready to Eat

Plain Naan

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