Roasted Garlic and Pardina Lentil Tarka Dal
Prep: 10 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 2 as a main or 4 as a side
Enjoy a well-balanced spice blend with this Pardina Lentil and Roasted Garlic Tarka Dal, combining cumin seeds, coriander seeds, and Kashmiri chilli powder for a satisfying flavour.
Ingredients
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370g Jar Belazu Pardina Lentils
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200ml Coconut milk
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100ml Vegetable oil
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1 Shallot, finely sliced
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1 tsp Cumin seeds
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1/2 tsp Coriander seeds
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1 tsp Kashmiri chilli powder
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1/2 tsp Turmeric
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2 sprigs Curry leaves, leaves removed
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3 Green chillies, halved lengthways
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1 tbsp Flavour Hacks Roasted Garlic
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2 or 3 tbsps Yoghurt
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Small handful of coriander, finely chopped
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Chapati, naan or paratha, to serve
Method
- Step 1: Heat the lentils and coconut milk together over medium heat.
- Step 2: Meanwhile, heat the oil over high heat, then throw in the shallot and fry for 3-4 minutes until well browned.
- Step 3: As the onions begin to brown, tip in the cumin seed, coriander seed, chilli powder, and turmeric, and then fry for 30 seconds.
- Step 4: Add the curry leaves, green chillies and Flavour Hacks Roasted Garlic, then fry for one more minute.
- Step 5: Remove the oil from the heat and carefully pour most of it into the lentils. Bring the lentils to a simmer and stir vigorously to bring the oil and the dal together.
- Step 6: Serve in bowls and spoon the yoghurt into the centre. Drizzle the remaining oil over the top, then scatter over the coriander and enjoy!
