This thick soup is based on classic Indian tarka dhal. Also spelt tadka, tarka is the term for the hot oil seasoning that is drizzled over and folded into a dish before serving. Dhal varies in thickness according to the particular recipe, cook's preference and type of meal. Served slightly thin, it makes a fabulous meal-in-a-bowl.
50g red lentils, washed
50g yellow split peas
1 cube vegetable stock dissolved in bowl of water
1 tbsp minced ginger and garlic
1 tsp turmeric powder
2 green chilies chopped
2 tbsp curry powder
Salt to taste
2 tbsp vegetable oil
1 onion chopped
1 tsp mustard seeds
2 dried red chilies chopped
1 tomato sliced
1 sprig curry leaves
Wash red lentils and yellow split peas. In a large wok add vegetable stock, minced ginger and garlic, tomatoes, turmeric, curry powder and chopped green chilies. Bring to boil for 15-20 minutes, reduce heat when lentils are soft.
Mash the lentils to a consistency of your preference; add 2 tbsp yoghurt or 100ml milk if the soup is too thick.
To prepare the tarka, heat the oil in another pan and fry onion, mustard seeds, dry red chilies, curry leaves and sliced tomatoes for 2 minutes.
Ladle soup into bowls, add tarka on top and garnish with chopped coriander leaves. Serve piping hot.