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Tarka Dhal
Serves 6

250g (9oz) split red lentils
1 1/2 tsp ground roasted cumin seed
1/2 tsp turmeric powder
1 tsp grated fresh ginger root
1 medium onion
1 stock cube for sauteeing onion, or extra oil if preferred
1 tbsp chopped fresh coriander (cilantro) leaf

1 tsp sunflower oil, or other flavourless oil
3 cloves garlic, finely chopped
1 tsp whole cumin seed

Wash the lentils well, then drain and place in a pan with the ground
cumin, turmeric, grated ginger and about 1 1/4 litres (40fl oz, 5
cups) water.

Stir, bring to the boil, then cook, uncovered, for 20-25 minutes.
Cover and cook slowly, stirring occasionally, for at least 1/2 hour
more. The longer the better - turn the heat right down and cook it
for 3 hours if you can.

Meanwhile, slice the onion into thin half-moons and brown with the
stock cube, or use oil if you prefer. Set aside.

When the lentils are done, stir in the onions and salt to taste.
Add the chopped coriander (cilantro) and stir.

Heat the oil in a pan and add the garlic. Cook for a minute,
stirring, until browned, then add the cumin seed and cook for a
few seconds longer. Pour the oil and spices into the dhal, then
put on the lid to trap the aromas. Mix well before serving.

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1 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
It does not taste good, May 1, 2006 - 07:56 PM
Reviewer: Anonymous from New Delhi, India
this was the worst food i have ever eaten. i made it for my husbands boss, and my husband got fired two days later.

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4 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
King Dal, June 9, 2005 - 12:15 PM
Reviewer: Roger Green from Chesterfield,UK
I have tried to make many so called Tarka Dals, and this is the genuine authentic tasting recipe I have tried.

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