I had the pleasure recently to cook with a wonderful lady called Asma, who introduced me to this Dhal recipe. This is a family favourite that Asma has been making for years and very kindly shared with me. I had never used onions in this way before, so the Tarkha was a completely different approach to adding flavours to a dish. Quite a lot of my recipes use lentils, as they are packed with Iron, Vitamin B6, Potassium and have a very low GI which helps to regulate your blood sugar and keep you fuller for longer.
Food should be fun and being able to experiment with different styles certainly opens your mind to different food types. This should then give you confidence to see a recipe and think 'well lets shake it up a bit and make it different'. My aim is always to see how many vegetables I can add to a dish to make it as nutritionally packed as I can.
100g Chana Dhal
100g Red lentils
100g Green lentils
100g Mung Beans
1 1/2 large onion finely sliced
3 Cloves Garlic
1/2 tsp Turmeric
1 Medium Tomato
1 tsp salt
2 Pints Water
1/2 large onion finely sliced
2 tbsp vegetable oil
4 dry red chilies
1 handful of coriander leaves chopped
1 lime cut in quarters
150g Wholemeal Flour
100ml Boiled water
1/4 tsp salt
flour for dusting
- Soak Channa Dhal for at least 30 mins.
- Mix all lentils in a pan and rinse 2-3 times.
- Add 1.5 pints of water, onion, garlic, turmeric and salt and bring to the boil.
- Stir, cover and let simmer for 15 mins on a low heat. Stir occasionally.
- Add chopped tomato and more water if required and simmer for a further 5 mins.
- Heat oil in a small pan on a high heat, and add onion and garlic.
- Ensure you stir vigorously to stop them burning. Cook until golden brown.
- Add to the Lentils.
- Mix the salt into the flour and add the water slowly to form a nice dough
- Kneed the mixture well and divide into 6 pieces.
- Roll each dough ball in your palm and place on a floured surface.
- Using a rolling pin roll out until thin and the size of a small side plate.
- Heat a non stick frying pan to a medium heat and cook each Roti for around 3-5 mins each side.
Serve the Dhal and garnish with the coriander, lime and chilli.
Try making extra of the Dhal as it freezes really well and will be a great go to meal when you are in a rush.