This is a low spice version of this lovely Indian dish. Served as a side dish with curry or with rice for a filling main meal. The ‘tarka’ bit is the fried onions on top – they really do add a great deal to the dish. One of my all-time favourite take away recipes and I can now do it at home! Yippee
Free From: Dairy, Egg, Gluten
Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
300 g yellow split peas
1000 ml (1 litre) vegetable stock
7 cloves of garlic – minced
1 medium tomato
1 inch piece of ginger – grated
2 tsp cumin powder
1 tsp salt
Handful of fresh coriander, chopped
1 onion – finely sliced
Rinse the peas under running water and then put them in a large pot.
Add the stock, garlic, tomato, ginger, cumin powder and salt.
Bring to the boil and let it bubble away for an hour to an hour and a quarter
Stir it occasionally.
Check the seasoning and add a bit more salt it you like, or ¼ tsp of chilli powder if you like it a bit spicy. Keep an eye on the consistency and add a bit more stock if you like it a bit runnier.
During the last 15 minutes fry the onions until they are a golden brown.
Once the Dal is cooked, mix in the coriander and sprinkle with onions.
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