RECIPES
YELLOW DAL
With tomato, turmeric & fried Kashmiri chillies INGREDIENTS 200g yellow tur dal, soaked in cold water for 1 hour, then drained 2 medium tomatoes, chopped 1 medium onion, chopped 4 green chillies, slit lengthways 2 garlic cloves, peeled and left whole Small handful fresh curry leaves 1 tsp salt 1/2 tsp ground turmeric Tarka 2 tbsp sunflower oil 1 tsp black mustard seeds 2 shallots, finely chopped 4 dried Kashmiri chillies, each broken into 3 pieces About 15 fresh curry leaves Handful coriander leaves, roughly chopped, to garnish
Tarka dal A tarka is a last-minute fry of spices and chilli which you pour, still sizzling, on top of the dal in the dish. Put the dal into a large saucepan and add water to cover by about 4cm. Add all the remaining dal ingredients, bring to the boil, then lower the heat to medium and simmer for 45–60 minutes. The dal should be soft but still with a little bite. Use a potato masher to break up about half of the lentils, being sure to leave plenty of texture. For the tarka, heat the oil in a pan over a medium heat, add the mustard seeds and fry for 30 seconds until they pop. Stir in the shallots, Kashmiri chillies and curry leaves and fry for 2–3 minutes until the shallots are softened and golden. Spoon the tarka on top of the dal, sprinkle with fresh coriander leaves and serve. Serves 4 – 6
RECIPE EXTRACT FROM RICK STEIN AT HOME
Rick Stein at Home Rick explores family classics that evoke childhood memories and dishes that have marked more personal milestones. Sharing the dishes he most loves to cook for family and friends, along with unforgettable stories that celebrate his favourite family cooking moments. Extracted from Rick Stein at Home by Rick Stein (BBC Books, $55). Photography by James Murphy
SUMMER • 2021/2022 65
