Tarka Dal - Erren's Kitchen

Tarka Dal - Erren's Kitchen

This super healthy, split pea verion of  Tarka Dal is a delicious vegetable curry that will appeal to the taste buds of vegetarians and meat eaters alike.

This recipe is packed full of flavor and a perfect warming meal on a chilly day.

In the UK, Indian food is as much of the culture as Chinese or Italian food is in the US.  It’s a regular thing that’s ordered in, a favorite for eating out and the shelves in the grocery stores are lined with all different mixes, jars and packets to make it at home.

When I first got here, I hated it, but as time went on and I got used to the new flavors, I grew to love it and if we were to move back to the US, I would really miss ordering in ‘a curry’ (as it’s called in the UK).

This is my one of my favorite Indian dishes.  It’s kind of like a curry version of split pea soup (although traditionally I think it’s made with lentils).

I’ll be honest, It’s not as good as my local Indian restaurant makes, but it’s a really good close second.  I serve it on rice, but it can be eaten alone as a thick soup.

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Tarka Dall

This super healthy, split pea version of Tarka Dal is a delicious vegetable curry that will appeal to the taste buds of vegetarians and meat eaters alike.

Total Time 1 hour 15 minutes

Ingredients

• 
  ½
  pound
  /250g yellow dried split peas
  rinsed until the water runs clear
  


• 
  4
  cups
  /1 litre Chicken stock
  


• 
  ½
  cup
  /120ml of water
  


• 
  1
  tablespoon
  vegetable oil
  


• 
  2
  tablespoons
  rounded butter
  


• 
  1
  tablespoon
  Ground Cumin
  


• 
  1
  large onion
  Chopped
  


• 
  inch
  ¾ piece fresh ginger
  peeled & minced
  


• 
  3
  cloves
  Garlic
  Chopped
  


• 
  3
  tomatoes
  pureed
  


• 
  1
  teaspoon
  Turmeric
  


• 
  1
  teaspoon
  Garam Masala
  


• 
  1½
  teaspoons
  ground coriander
  


• 
  salt & pepper
  


• 
  A good handful of chopped fresh cilantro/coriander
  chopped
  

Instructions

1. 
   

   Place the peas and stock into a pan, stir well and bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40-50 minutes, or until the peas are just tender, adding some water as necessary. When the peas have cooked, remove them from the heat and whisk to break them down to your desired consistency. Set aside to cool.

   
   


2. 
   

   Heat the oil & butter in a pan over a medium heat add the onion and ginger. Fry for 4-5 minutes, or until golden-brown then add the garlic and cook for another minute. Puree the tomatoes in a food processor, add them to the pan and mix them in. Add the remaining spices and the water to the pan and stir well. Simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. When finished, puree the sauce in a food processor and add it to the cooked peas & stock mixture and stir well (adding more water if necessary to loosen the mixture). Bring the mixture to the boil and season to taste, with salt and black pepper and chopped cilantro/coriander just before serving. Serve on rice or alone as a soup.

   
   

Nutrition Facts

Tarka Dall

Amount Per Serving

Calories 400
Calories from Fat 117

% Daily Value*

Total Fat 13g
20%

Saturated Fat 7g
35%

Cholesterol 22mg
7%

Sodium 412mg
17%

Potassium 1115mg
32%

Total Carbohydrates 50g
17%

Dietary Fiber 16g
64%

Sugars 11g

Protein 21g
42%

Vitamin A
20.9%

Vitamin C
20.7%

Calcium
7.2%

Iron
25.1%

* Percent Daily Values are based on a 2000 calorie diet.

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