Tarka Dhal (Mixed)

This is my favourite dhal that Mum makes.   As a child, I hated dhal as it always seemed to be what we ate when other kids would have had takeaway... But now I love it and ask Mum to make me lots of dhal (she's retired...) which I freeze in individual portions and take to work for lunch.  It is defrosted by lunch time, so I just have to warm it for a minute in the microwave.  I like eating it on its own, like a soup, or with rice, yogurt and salad as a meal, or with roti if there is any going.   I don't use a pressure cooker when I do it, but it does take a few hours, as opposed to 15-20 minutes.  These pictures are of the hands of me, mum and dad making it together.

Ingredients:

Mixed Lentils - Dried. as much as you need.  I would say 1 cup for 3 people.  

If you don't have a mixture, you can use 'red lentils', also called 'Masoor Dhal', (which is red when raw but yellow when cooked). I like a combination of Urad Dhal (sometimes known as black lentils) lMasoor Dhal, Moong Dhal (split mung beans) and Black eyed Peas

Tumeric

Salt

Red Onion

Ginger

Green Mango pieces (frozen or fresh -optional) - Just a few pieces

Asafoetida (Hing) - this is a stinky resin (that's why it's called 'fetid'), but it is a spice used by those who don't use garlic, and it's a bean digestion aide too, apparently.  Less windy.

Garam Masala

Amchoor Powder (dried green mango powder - use lemon juice instead with no ill effects)

Method 

1. Cook the Dhal

Soak a mixture of lentils/beans in water for at least 3 hours. Rinse until water runs clear. Put in pressure cooker with half a chopped onion, chopped ginger (2cm piece), tbsp turmeric, salt, and if you have it, some green mango pieces. (Mum has a packet in the freezer). 

Put in water enough water to come 5cm above the lentils (two finger joints). Put on lid and put on medium heat. 

When steam comes, put stopper on and wait for 4 whistles. Turn heat off. When it’s cool, open and stir. 

Tarka - 

To make the Tarka, heat a tbsp of ghee or oil. Put half tsp asafoetida (hing). As soon as it sizzles, add half a finely chopped onion and a finely chopped tomato, as well as 1 tsp of amchoor (dried mango powder). Cook over low heat for about 10 minutes. Heat up dhal, add the whole contents of pan to dhal, oil and all. Add 1 or 2 tsps of garam masala. Stir. Garnish with fresh coriander. Excellent!