Tarka Dal to review
Ingredients
- 300 gmskidney beans
- 400 gmsmoong split (split mung dal)
- 2 tablespoonsground ginger
- 1 tablespoonpaprika
- 2 tablespoonsghee
- 2 tablespoonsnatural yogurt
- to tastesalt
- 1 mediumonion, finely diced
- small pieceginger, finely sliced
- 200 gmstinned diced tomatoes
- 1/2 bunchfresh coriander leaves
- 2fresh chillies, slit
- to tastebutter (if required for better taste)
- 600 mlwater
Instructions
- Soak kidney beans and moong split overnight in a bowl of water.
- Rinse the lentils and drain. Add 600 ml of fresh water, ground ginger, and paprika.
- Cook in pressure cooker till soft.
- In a large frying pan, heat ghee. Add diced onions, cook till onion is glazed.
- Then add diced tomato and cook till tomato is soft.
- Then add lentils, natural yogurt, salt, fresh chilli, coriander, and butter.
- Stir well and remove from heat.
- Finally, add finely sliced ginger over to garnish.
Page is on pink paper, written upside-down. Title 'Tarka Dal'. Order of method reconstructed from the upside-down handwriting.