Chickpea & Coconut Tarka Dhal

Recipe for: CURRY – CHICKPEA & COCONUT TARKA DHAL

Ingredients:

·        1 ½ tblsp ghee or groundnut oil

·        2 onions, peeled, very finely chopped

·        8 garlic cloves, very finely chopped

·        3cm piece fresh ginger, peeled & grated

·        1 tsp ground turmeric

·        1 tblsp nigella seeds

·        2 tsp ground cumin

·        1 tsp ground coriander

·        1 tsp paprika

·        1 cinnamon stick

·        ½ tsp chilli flakes

·        4 cardamom pods, seeds removed and ground

·        2 bay leaves

·        2 x 400g cans, chickpeas

·        75g yellow split peas

·        400ml can coconut milk

·        450ml water

·        For the tarka garnish:

o   2 tblsp ghee or unsalted butter

o   2 shallots, finely sliced

o   1 tblsp cumin seeds

o   1 tsp black mustard seeds

o   ½ rsp chilli flakes

o   3 tblsp coriander leaves, chopped

Method:

1.      Heat ghee or oil and fry onion over medium heat until pale gold and soft

2.      Add garlic and ginger and cook for 2 minutes

3.      Stir in all the spices and cook for one minute

4.      Add all remaining ingredients and water

5.      Bring up to a simmer, turn heat down and cook for about 40 minutes until split peas are soft

6.      When nearly ready, make the tarka:

a.      Heat ghee/ butter and add shallots

b.      Fry until golden then add seeds and chilli flakes

c.      Cook until aromas released

What else you need to know:

1.      To serve, put the dhal in bowls, sprinkle on the chopped coriander, then pour over the tarka mixture