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British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: Edwin Catflap on February 02, 2014, 12:59 PM

Title: Tarka Dhal
Post by: Edwin Catflap on February 02, 2014, 12:59 PM

Hi Guys

Just wondered how you guys eat this and what with. Do you have it runny or thick, do you eat with rice or naans etc.

I have made Colin Grigson's dhal many times and it gets used in Dhansaks and then snacked on whilst cooking, so there is none left to have as a dish itself.

Ideas welcomed

Ed

Title: Re: Tarka Dhal
Post by: fried on February 02, 2014, 01:40 PM

So thick you can stand your spoon up in it. I dansak or with a bit of meat.

Title: Re: Tarka Dhal
Post by: curryhell on February 07, 2014, 10:24 PM

Quote from: Edwin Catflap on February 02, 2014, 12:59 PM

I have made Colin Grigson's dhal many times and it gets used in Dhansaks and then snacked on whilst cooking, so there is none left to have as a dish itself.

I love this recipe too.  So much so we never get the tarka dhall stage  ???  Normally there is enough for the dhansak having constantly picked incessantly at the rest  :P ;D

Title: Re: Tarka Dhal
Post by: 976bar on February 08, 2014, 08:13 AM

Hi Ed,

I make this regularly and at least 2 times a week at the Uni. I can't stand sloppy, runny dhals, but a medium thickish dhal always goes down well here.

I also use a variety of lentils, this Thursday I played around and used 4 heads of garlic in the tarka, along with onions, spice mix, finely sliced green chilli's and fennel seeds.

Another variety, is to add methi leaves to the dahl when cooking and then on top of the tarka, a handful of finely chopped fresh coriander.

I've even added cashew nuts and sultanas which have been toasted in butter ghee over the top too.

There is no end to what you can do if you use your imagination :)