#tarka dhal

[vegangifrecipes]

Tarka Dhal

[xurkitree]

Circus Gardener’s Kitchen - Yellow Split Pea and Wild Garlic Tarka Dhal

[thoushaltalways]

Making Tarka Dhal ...... 

[peegaw]

Making Dhal Samosa

12 days ago I made Tarka Dhal for the first time and being not too familiar with how lentils expand when cooked, I ended up with quite a lot leftover. My sister then dared me to eat nothing but Tarka Dhal and flatbread until my birthday. Well I gave up on the challenge about 3 days ago and was left with a lot of frozen Dhal, so today I decided to stuff them into sheets of springroll pastry to make some samosas. Now I know this is a far cry from the original, so please don't start sending me hate messages. If it's any consolation, they're pretty awesome when eaten with some chutney. 

Tarka Dhal

Dhal:

[ 250g red or yellow split lentils + 1 litre hot water + 200g chopped tomatoes + 2 fresh green chillies, finely chopped + 1/4 teaspoon ground turmeric + grated fresh root ginger + 4 tablespoons chopped fresh coriander + salt & pepper ]

Tarka (hot spiced oil):

[ 1 tablespoon sunflower oil + 2 tablespoon black mustard seeds + 1 teaspoon cumin seeds + 2 garlic cloves, thinly sliced + 2 dried red chillis ]

For the Dhal: Soak the lentils in boiling water to cover for 10 minutes. Drain and put into a large saucepan with the hot water. Bring to the boil over high heat, spooning off any scum that comes to the surface. Reduce the heat and cook for 20 minutes until soft and tender.

Drain the lentils and process with the food processor. Rinse the pan.Return the lentils to the pan with the tomatoes, chillies, turmeric, ginger and coriander. Season with salt and pepper and simmer gently.

For the Tarka: Heat the oil in a small pan. When hot, add all the ingredients. 

Remove tarka from heat and pour over the dhal. 

To fold the samosa:

Since I used a 30cmx30cm sheet of springroll pastry, I cut them into thirds to make strips. You can ofcourse use filo pastry (highly recommended!) or make the original dough for samosa skins.

Put a large spoonful of the dhal mixture at one end and then fold the corner of the pastry over the mixture, covering it in a triangular shape.

Continue folding over the triangle of pastry along the length of the pastry strip to make a neat triangular samosa. 

Place the samosa on a baking tray, brush with melted butter or oil and bake in a preheated oven at 200 degrees C for 15-20 minutes or until golden.

Enjoy! :)