Ingredients
-
2
-
2
-
2
-
1
-
4
-
2
-
2
-
3
-
2
-
2
-
-
-
-
-
Directions
Vegan Tarka Dahl,I made this when replicating the curry houses. It took some perfecting, but I got there. This also tastes nice with a little creamed coconut in it.,Liked it! I’ve never tried dahl before and this was good. It’s amazing that with this amount and variety of spices, it comes together as a cohesive final dish. The peas were not soft even after an hour of simmering so next time I’ll simmer them for a couple hours or increase the heat. Also it was a little dry so I’d recommend the additional oil or creamed coconut. Made for Pick a Chef Spring 2008.
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Steps
|
1
Done
|
Soak the Yellow Split Peas Overnight, Drain and Rinse. |
|
2
Done
|
Add to Pan of Cold Water. Add Veg Stock Cube and Garam Masala. |
|
3
Done
|
Bring to Boil and Simmer For 30 Minutes or Until Soft, Drain and Set Aside. |
|
4
Done
|
Heat the Mustard and Onion Seeds in a Frying Pan Until the Mustard Seeds Start to Pop Usually About 30 Secs to a Minute; Add the Ghee and Oil and Bring to a High Heat. |
|
5
Done
|
Add the Onions, Stirring Frequently. Turn Down the Heat and Add the Garlic and Ginger. Stir and Cook For a Further Two Minutes and Add the Spices, Stirring Well. |
|
6
Done
|
Add the Cooked Yellow Split Peas, Adding a Little More Oil or Ghee If Necessary. Add the Spinach and Molasses/Sugar and a 1/2 Cup of Water. Bring to a Low Simmer and Cook Gently For 5-10 Minutes. |
|
7
Done
|
Serve With Naan Bread. |
