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Tarka Dahl


As made at the deli.


300g red lentils
850ml water
1/3 tsp asafoetida
1 tsp turmeric
1/2 tsp cumin seeds
30g margarine or 1 tablespoon sunflower oil
1 medium onion
2 cloves garlic
Small knob of ginger
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/4 tsp fenugreek powder
Salt to taste
Small handful fresh coriander


Wash lentils well and then add to the water and put on to boil in a medium sized pan.
Add the asafoetida, tumeric and salt and cook on a low heat for about 15 minutes or until the lentils are tender.
Skim the lentils as you notice a scum forming.
Slice the onion, garlic and ginger. Set aside.
Meanwhile heat a heavy based frying pan until hot. Add the cumin seeds and 'pop' them.
Then add the butter or oil.
Next add the onion and cook for 2-3 minutes.
Add the garlic, ginger and cook for a further couple of minutes.
Then add the dry spices and cook for a another couple of minutes.
Add the cooked lentils to the frying pan and continue to fry for a further 3-4 minutes.
Take off heat add fresh corriander, check seasoning and serve.


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