Tarka Dal

Hallo allerseits! I know it’s been a long time since I’ve posted a new recipe. My computer is STILL in the shop and I’m using their loaner. But I’m done letting that stop me – that and being insanely busy with our shop (Woodstock Reveries). So here’s a new recipe for a dish I’ve been making a lot lately.

You may know that there is only one vegan restaurant in Woodstock but others have vegan options. The Indian restaurant has some pretty good vegan dishes and we used to love to get them with the naan BUT they changed their recipe and now the naan isn’t vegan!! We asked why and got some mumbo-jumbo answer about it being easier or something to use butter. Nun, they lost our business.

So I learned to make Tom’s favorite dish from there myself – Tarka Dal. It’s made with yellow split peas and it’s so easy, it’s ridiculous. It’s also really healthy since there is no added coconut milk or anything to fatten it up. Es ist glatt, creamy and so filling. I serve it over rice, sometimes with a side of turmeric potatoes and kale, and it definitely goes perfectly with vegan naan!

This is also an inexpensive dish to make and it comes together pretty quickly so it’s great for any weeknight dinner. Here’s to a world with MORE vegan options, not less. Genießen!

Tarka Dal

GF, SF

2 cups yellow split peas

Pflanzenöl

1 kleine Zwiebel, Hackfleisch

1-4 oz. Dose grüne Chilies

1-Zoll frischem Ingwer, geriebener

4 Knoblauchzehen, Hackfleisch

1 cup tomato puree

2 tsp. gemahlener Kreuzkümmel

1 tsp. Garam Masala

1 tsp. gemahlener Koriander

½ TL. Kurkuma

2 – 3 Tassen Gemüsebrühe

Kosher Salz und Pfeffer nach Geschmack

 

Rinse and soak the yellow split peas. Put them in a medium saucepan, cover with water and bring to a boil. Skim any froth from the top and then reduce to simmer, über 35-40 Minuten, until they are tender and broken. Beiseite.

While the lentils are cooking, heat a large pot over medium-high heat. Add a tablespoon of oil and sauté the onions until softened and translucent, über 4 Minuten. Fügen Sie die Chilis, ginger and garlic and sauté until aromatic. Add the tomato puree, Kreuzkümmel, Garam Masala, coriander and turmeric. Mischen Sie alles gut. Add the broth and bring to a boil. Reduce to simmer and let cook about 15 Minuten.

Mix the yellow split peas into the sauce and add more liquid (water or broth) notfalls. Bring the dal to a boil and then reduce to simmer. Let cook and thicken a bit. Mit Salz und Pfeffer nach Geschmack. Serve über Reis.

Die “V” Wort: Sagen Sie es. Eat it. Live it.

(Besucht 298 mal, 3 Besucher heute)

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3 Responses to Tarka Dal

  1. Joan Knight April 26, 2017 bei 3:19 am #

    Does it freeze well?

    • Tom Riker April 26, 2017 bei 12:48 pm #

      Ja, it does. I did it by accident when the fridge was set too low, and the leftovers were still delicious when I warmed them up!

  2. Randy Stanard April 25, 2017 bei 8:44 pm #

    This looks delicious and easy to make. Vielen Dank für die Buchung. It’s on my priority To-Do list.

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