How to make homemade Tarka Dhal!
726.9 هزار بار بازدید -
5 سال پیش
-
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"Jalandhar" by Kevin MacLeod (https://incompetech.filmmusic.io/song...)
License: CC BY (http://creativecommons.org/licenses/b...)
Hey my fantastic fans! Please give this a go if you want a healthier more vegetable focused dish! it can be done in a slow cooker because it does need to reduce for a long time,
Ingredients:
Serves 2
1 cup of red lentils
1 medium sized brown onion
1 tomato diced
1 tsp turmeric powder
1 tsp salt
3 heaped tsp ginger paste
3 heaped tsp garlic paste
3 green chillies
2 bay leaves
1 heaped tsp ghee
3 dessert spoons vegetable oil
2-3 tsp mustard seeds
Method:
make sure you have all your vegetables and spices ready to go,
Wash your lentils a couple of times as well to get rid of any unwanted bits.
Heat up a large high walled pan to medium high heat and add your lentils and 4 cups of water. To this we are going to add most of our ingredients now so we add our bay leaves, tomato, half our onion, salt, turmeric, green chillies, 1 tsp of our garlic and 1 tsp of our ginger pastes.
A few tablespoons of vegetable oil are also good here to help cook the food properly without it sticking once it starts to reduce.
Turn the heat up so you have a rolling boil. This should be reduced down to a custard thick consistency, this should take a good 20 minutes so put it on a back burner while we do the second step.
While your lentils are becoming wonderfully flavoured and reducing down,
to another pan we add 1-2 tbsp of vegetable ghee and 3 tbsp of vegetable oil, turn up the heat to medium high and when the ghee has melted add in 2-3 teaspoons of mustard seeds.
Once they start to crackle and pop, quickly add in the other half of your onion followed by the leftover garlic and ginger paste. let it cook out on a medium high heat for 5 or so minutes or until the onions lose their rawness and begin to go golden brown and all the ingredients have caramelised nicely, optionally at this point you can add some red chillies.
add the ingredients back in to your other pan with your lentils and use some of the water from that pan to deglaze your other pan so you can get all that wonderful caramelised flavour into your dish.
Once these are both combined give it a good stir and reduce down to a custard consistency or until it becomes a sauce rather than a soup! serve over boiled rice and enjoy!
Instagram: latifs_inspired
"Jalandhar" by Kevin MacLeod (https://incompetech.filmmusic.io/song...)
License: CC BY (http://creativecommons.org/licenses/b...)
Hey my fantastic fans! Please give this a go if you want a healthier more vegetable focused dish! it can be done in a slow cooker because it does need to reduce for a long time,
Ingredients:
Serves 2
1 cup of red lentils
1 medium sized brown onion
1 tomato diced
1 tsp turmeric powder
1 tsp salt
3 heaped tsp ginger paste
3 heaped tsp garlic paste
3 green chillies
2 bay leaves
1 heaped tsp ghee
3 dessert spoons vegetable oil
2-3 tsp mustard seeds
Method:
make sure you have all your vegetables and spices ready to go,
Wash your lentils a couple of times as well to get rid of any unwanted bits.
Heat up a large high walled pan to medium high heat and add your lentils and 4 cups of water. To this we are going to add most of our ingredients now so we add our bay leaves, tomato, half our onion, salt, turmeric, green chillies, 1 tsp of our garlic and 1 tsp of our ginger pastes.
A few tablespoons of vegetable oil are also good here to help cook the food properly without it sticking once it starts to reduce.
Turn the heat up so you have a rolling boil. This should be reduced down to a custard thick consistency, this should take a good 20 minutes so put it on a back burner while we do the second step.
While your lentils are becoming wonderfully flavoured and reducing down,
to another pan we add 1-2 tbsp of vegetable ghee and 3 tbsp of vegetable oil, turn up the heat to medium high and when the ghee has melted add in 2-3 teaspoons of mustard seeds.
Once they start to crackle and pop, quickly add in the other half of your onion followed by the leftover garlic and ginger paste. let it cook out on a medium high heat for 5 or so minutes or until the onions lose their rawness and begin to go golden brown and all the ingredients have caramelised nicely, optionally at this point you can add some red chillies.
add the ingredients back in to your other pan with your lentils and use some of the water from that pan to deglaze your other pan so you can get all that wonderful caramelised flavour into your dish.
Once these are both combined give it a good stir and reduce down to a custard consistency or until it becomes a sauce rather than a soup! serve over boiled rice and enjoy!
5 سال پیش
در تاریخ 1398/09/10 منتشر شده
است.
726,937
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