Restaurant-Style Tarka Daal
Restaurant-Style Tarka Daal
SERVES 2-3
5 MINS PREP
COOKS IN 15 MINS
Delicious, hearty and an unsung hero – tarka daal is a dish you’re missing from your weekly menu. Universally loved across India, why not branch out and try this fuss-free meal, ready in a matter of minutes.
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Ingredients
- 1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
- 2 tsp. vegetable oil
To garnish (optional)-
- 1 tbsp. vegetable oil
- ½ shallot, thinly sliced
- 3cm ginger, thin
- 2 large garlic cloves, chopped
- ½ red chilli, sliced
- 1 tbsp. finely chopped coriander
Method
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl..
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry..
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet..
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes..
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through..
- Serve with the cucumber salad and scatter over the fried ginger and chopped coriander.
Ingredients
- 1 pack of The Spice Tailor Classic Tarka Daal (lentils included)
- 2 tsp. vegetable oil
To garnish (optional)-
- 1 tbsp. vegetable oil
- ½ shallot, thinly sliced
- 3cm ginger, thin
- 2 large garlic cloves, chopped
- ½ red chilli, sliced
- 1 tbsp. finely chopped coriander
Method
- Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat. Add the ginger and cook for 2-3 minutes, stirring often until the ginger is golden. Set to one side in a small bowl..
- Prepare the cucumber salad by mixing the ingredients together and seasoning to taste with a little salt. Set to one side to allow the onions to pickle slightly in the lemon juice while you prepare the curry..
- Place a pan over a medium high heat and add the tbsp. of vegetable oil and the spices from the spice sachet..
- Cook until aromatic, then add the diced chicken thighs to brown lightly for 30 seconds before adding the base sauce and simmering for a few minutes..
- Stir in the main sauce and a few tablespoons of water, if needed, and bring to a simmer for 4-5 minutes, until the chicken is cooked through..
- Serve with the cucumber salad and scatter over the fried ginger and chopped coriander.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
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