Tarka Dal

Preparation time: 10 minutes

Cooking time: 60 minutes 

Serves 4 in a stared meal

Collect Ingredients

250g chana dal (yellow dried split peas), rinsed until the water runs clear

3 tbsp vegetable oil

1 medium onion, choppe

3-4 green chillies roughly chopped

2cm  piece fresh ginger peeled and grated 

3 garlic cloves peeled and smashed with the side of a cooks knife

3 tomatoes quartered

3/4 teaspoon each of  whole fennel and cumin seed

2 teaspoons  Daintree Spice Co’s Jungle Curry Powder

Daintree Spice Co’s Lemon Myrtle Salt and Pepper

 Handful chopped fresh coriander leaves

1 tablespoon of rice bran or vegetable oil

Method

  1. Heat the oil in a pan over a medium heat, add the cumin and fennel  seeds and fry for 20-30 seconds until fragrant. Add the onion chillies ginger and Jungle Curry Powder fry for 4-5 minutes     
  2. Add the tomatoes lentils and 1 litre of water stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. 
  3. Cover the pan with a lid and reduce the heat to a Simmer  stirring regularly, for 35-40 minutes, or until the lentils are tender, adding more water as necessary
  4. When the lentils have cooked through season, to taste, with the Lemon Myrtle Salt and Pepper Stir in the chopped coriander. Serve immediately
Jason Riches