Deliciously Dahl

Passport & Plate - Dahl Tarka

Malaysia | Monday, March 2, 2015 | 5 photos

Ingredients
200 grams Chana Dahl, thoroughly rinsed with water and soaked for 1 hour.
1 large red onion, chopped
4 cloves garlic, finely chopped
2 cm Ginger, finely chopped
2 cm Fresh Tumeric, grated
4 Ripe tomatoes, diced
1 Tsp ground turmeric
2 ltrs Vegetable stock
2 long green chillies, sliced
Pinch Salt
1 bunch coriander, roots and stalks roughly chopped, leaves reserved
2 stalks fresh curry leaves
Splash of vegetable or olive oil

Tarka
6 Tbsp, Olive Oil
1 heaped Tsp each of brown mustard seeds, yellow mustard seeds, fennel seeds, coriander seeds, cumin seeds
2 long green chillies , finely sliced
Pinch Salt
8 Okra, sliced
1 Red Birds eye Chilli, finely sliced
Small Handful fresh curry leaves
2 French Shallots, thinly sliced
2 stalks fresh curry leaves

 

How to prepare this recipe
Method
In a large heavy based saucepan heat vegetable oil and sauté onion, ginger, garlic , curry leaves, fresh turmeric and coriander root until onion is browned. Add tomatoes, green chilli, chana dahl and stir through. Cover with vegetable stock, 1 cup of water and bring to a boil. Reduce heat to a to a simmer, cover and continue to cook until lentils tenderise and begin to break down. Roughly 40 minutes.

Just before serving, heat remaining olive oil in a small saucepan over medium heat add shallots, and cook until well browned. Add the spices and cook until aromatic, the seeds will begin to ‘pop’ and release their beautiful flavour and scent. Stir through remaining ingredients, cook for a further 2-3 minutes or until okra just cooked.

Stir coriander leaf through dahl, divide between serving bowls and garnish with a generous spoonful or two of hot Tarka.

Serve with a freshly cooked roti or naan bread.

 

The story behind this recipe
Imagine the steamy bustling streets of old Penang. Hazy skies brought alight by a sluggish sunrise , the early morning clang and clutter of peddling rickshaws, whining scooters and swarms of pedestrians moving with chaotic intent to schools, workplaces and lively Wet markets. Early mornings in the streets of Penang were often the streets at their most vibrant, their best.

I have brilliant memories of eating fragrant soupy Dahl and roti changi (for breakfast would you believe) as a small shild in these balmy & bustling streets. Wafts of lentils brewing as they bubbled and stewed in huge open vats inside quaint Indian diners that speckled the street corners.

To the delight and I am sure amusement of many a Penang local, there I sat on a rusty metal stool, a small freckled, red head child of seven or maybe eight, slurping, dipping, scraping every last delicious drop of this golden delicious delight. How quickly I learnt that vegemite on toast was no competition for this local and most glorious speciality.

The very thought of eating this brilliant dish brings a huge smile to my face and a warmness to my heart. What truly makes this dish special is the Tarka, a finishing topping of spice infused hot oil, caramelised onion, crunchy curry leaves, okra and sweet green chilli. Wholesome yet incredibly moorish this meal magically transports me back to those humid & sticky malaysian days when I was just achild. It's a dish you will look for and crave one you’ve devoured your very first, life changing bowl.