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Tarka Dhal Collection 10/06/2018, Recipes

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200g dried yellow split peas, soaked for 20 mins
2 tomatoes, chopped
1 onion, chopped
1 clove garlic, peeled and left whole
2 green chillies, sliced down the middle
1/2 tsp ground turmeric
4 cm piece fresh ginger, grated or thinly sliced
Handful chopped fresh coriander leaves (cilantro)
Freshly ground salt and black pepper

Tarka Dhal

2 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 red Kashmiri chillies, chopped into quarters
2 shallots, finely chopped
6 curry leaves


Rinse the yellow split peas until the water runs clear. Place in a large pan and cover with 4cm water. Bring to the boil.

Place the rest of the ingredients into the pan and simmer for 40 mins. Add more water if required to stop it drying out. When the peas are soft, mash with a potato masher but leave some texture to the dish.

Heat the oil in a pan over a low heat. Add the mustard and cumin seeds, and fry for 20 to 30 seconds, until fragrant. Add the shallots, chillies and curry leaves and fry for 2 to 3 minutes or until the shallots are golden brown. Add to the top of the Dal before serving with a sprinkle of cilantro leaves.