Main
Mixed Lentil Daal with Garlic Tarka
1 h 15 minServes 4Nutri-Score A€
A
1 h 15 min
1 h 15 minMixed Lentil Daal with Garlic Tarka
what you need
Ingredients
red split lentils (rinsed and drained)Pantry140 g- chana daal (rinsed and drained)Pantry65 g
- green lentils (rinsed and drained)Pantry65 g
water (for soaking and cooking)Other1.8 litres
ghee (or oil for a vegan version)Dairy30 ml
bay leaves (whole)Spices2 pieces- turmeric (ground)Spices3 g
chili powder (ground)Spices3 g
onion (sliced)Produce1 piece
garlic (chopped, divided between daal and tarka)Produce6 pieces
ginger (cut into blocks)Produce20 g
salt (to taste)Spices6 g- cumin seeds (whole)Spices5 g
- dried berbere chilli (crushed)Spices5 g
fresh coriander (chopped)Produce20 g
per serving
Nutrition
247kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 8 g
what you’ll use
Tools
Saucepan
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 1
Rinse and soak the lentils
- Combine the red split lentils, chana daal and green lentils in a bowl.
- Wash and drain them three times, then cover with water and soak for about an hour.
- Step 2
Bloom the spices in ghee
- Melt the ghee in a saucepan over medium heat.
- Add the bay leaves, turmeric and chili powder and stir briefly.
- Step 3
Add lentils, water and aromatics
- Add the drained soaked lentils and stir in the water.
- Add the sliced onion, garlic, ginger and a good pinch of salt, then stir.
- Step 4
Simmer the daal
- Bring to a boil, then lower the heat and simmer until the lentils are soft, adding a little more water if it thickens too much.
- Step 5
Make the garlic tarka
- Heat plenty of ghee in a frying pan.
- Add the cumin seeds, dried berbere chilli and garlic and fry until fragrant.
- Step 6
Finish and serve
- Pour the sizzling tarka into the daal and stir in the fresh coriander.
- Scatter a little more fresh coriander on top and serve.
