Tarka Dahl

Dahl Ingredients:
350g Yellow split peas
1½tsp salt
½ Small Onion (sliced)
1 Tomato (chopped)
1/4tsp Tumeric
½tsp Chili Powder
1 6" red Chili (whole)
2 Bay leaves
800ml Water

Tarka Ingredients:
4 tbsp Oil
4 medium garlic cloves
1tsp Bengali 5 Spice (Panch Phoran)
½tsp Cumin Seed
½ Small Onion (Chopped)
2 Birdseye chilies (1x red, 1x green) deseeded & chopped
2 tbsp Fresh Coriander (chopped)
1 tbsp Butter

For the Dhal:
Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas) and add the water. Then add the salt, turmeric, chili power, bay leaves, 6" Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45-50 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste.

Make the Tarka:
For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don't remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4