TARKA DAHL (Same as served at Ravi's Satwa)

Need:
1)  450 g Pigeon pea lentils (Tuvar Dal) Washed.
2)  3 tbsps of olive oil.
3)  1 tsp of salt.
4)  1 tsp of red chilli powder.
5)  1 tsp of turmeric powder.
6)  1 tbsp ginger-garlic paste.
7)  3 medium green chilli's
  1 onion finely chopped.
9)  1 tbsp fresh tomato paste.
10)  4 garlic cloves finely sliced.
11)  Fresh cumin seeds (For garnish).
12)  1 L of water.(Approx)

Method:

1)  Mix together in a wok or deep frying pan, over a medium heat the lentils,1 tbsp oil, and a little bit of the water, the salt, red chilli powder, ginger-garlic paste, and the finely chopped green chilli's. Bring to boil, then cover and simmer for 20 minutes, or until the lentils are cooked through, and the fluid turns viscous.

2)  In a separate pan heat up the remaining oil, fry the onion until golden brown. Then add the tomato paste, and simmer for a couple of minutes.

3)  Pour the remaining oil, onion, tomato paste over the cooked lentils, and boil the lot for about 5 minutes.

4)  Garnish with thinly sliced garlic, and fried cumin seeds. Serve hot.

That?s it, with no mistakes.

Thanks for that Ghoulie, but are the 4 cloves of garlic added raw or done in the tarka with the onion?

Cheers,

Paul

put my garlic into the tarka .  To be honest, I didn't rate this - Lentils didn't cook through easily and the whole thing was a bit thick.  If I do it again I will presoak the lentils for an hour and use half the quantity of lentils and pureee at the end to be a thinner version in consistency.

Another comment from Dubai site on this recipe -

Ravi tarka daal probably uses split chana daal lentils, little slab of butter at the end will do wonder to the taste - comment from Rajiv Kumar on Dubai site

I am going to try this  ;D My husband would love me forever if I was able to serve him Ravi's Dhal! He had it the other night in fact, he just can't resist it whenever we go  ;D

how did it go buttercup?