tarka dhal

Page 42

Cuisine: Indian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I had planned to serve a slightly Indian-spiced (I am still introducing my husband to Indian food] baked fish (rubbed with a mix of ground coriander, cumin, and turmeric) over rice, then top it with a tomato-red pepper sauce made from the leftovers of a doctored up version (i.e. more Indian spices) of a pretty chunky tomato & red pepper soup from a Williams-Sonoma cookbook.

Then I remembered that Soupereasy had given me a copy of this recipe. I decided to make this instead since it took about the same amount of time as my rice-maker without too much more effort. It was much more interesting and colorful than rice would have been and very tasty with the fish.

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This was quite amazing.
The dhal was the lentil curry. The tarka was the condiment to add the kick of fresh herbs into the dahl.
The only thing I noticed was that her use of water was a bit excessive.

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