TARKA DAHL
WHAT YOU NEED:
250g (80z) red lentils
1 onion, finely chopped
1/2 teaspoon tumeric
1/2 teaspoon cumin seeds, roughly crushed
2cm (3/4 inch) fresh root ginger, peeled and finely chopped
200g ( 70z) canned chopped tomatoes
500 ml (1 pint) boiling vegetable stock
Salt & Pepper
150g (50z) Natural Yoghurt
Coriander leaves torn to garnish
For The Tarka:
1 tablespoon sunflower oil
2 teaspoons black mustard seeds
1/2 teaspoon cumin seeds, roughly crushed
Pinch of tumeric
2 garlic cloves, finely chopped
WHAT YOU NEED TO DO:
Pre heat slow cooker if necessary; see the manufacturers instructions. Rinse the lentils well with cold water, drain and put into the slow cooker pot with the onion, spices, ginger, tomatoes and boiling stock.
Stir in a little salt and pepper, cover with the lid and cook on high for three to four hours or until the lentils are soft and tender.
When almost ready to serve, make the tarka.
Heat the oil in a small frying pan, and remaining tarka ingredients and fry, stirring, for two minutes.
Roughly mash the lentil mixture then spoon into bowls and add spoonfuls of yoghurt and drizzle with the tarka.
Sprinkle with coriander leaves and serve with warm naan bread.
