Tarka Dhal (MILD) serves 4

---

Spices:
Salt.

½ Medium Onion (sliced into ½ rings).
400g. Tin/Jar Yellow Lentils (rinsed and drained).
Fresh Coriander (for garnish).
3Tbl. Ghee or Oil (for frying the Tarka garnish).

Method:
Heat the Ghee in a frying pan and add the Onion slices, cook until the Onion is almost caramelised, set aside.
Put the Lentils and a pinch of Salt in a saucepan, spread into a level layer, add just enough Water to cover them.
Bring to the boil and simmer until most of the Lentils have dissolved (should be a smooth thick soup), add extra Water if it sticks.

Garnish with a few pieces of Tarka (Fried Onion), 1-2tsp. of the Ghee and fresh Coriander leaves, serve immediately with Chapattis.

---

Garnish Variations:

a) Gently fry sliced Garlic in Ghee until it goes brown (but not burnt), sprinkle a few pieces and spoon some of the Ghee onto the Dhal.

b) Gently fry a teaspoon of Mustard seeds in Ghee, spoon some onto the Dhal with little of the Ghee.

---

[Print This Page]