Tarka Dhal

*Edited
Sorry for the long silence. Between getting sick and starting a second job I just haven’t had the time to sit down and blog as much as I would like. I am hoping this week to start carving out more time to dedicate to the blogging world so I can get back into things. This post accidentally went out on Thursday minus any images and after I discovered it went out I quickly took it down. So now I am over due it to you so here we go.

A few weeks ago someone asked if anyone had some good Indian Curry recipes, I thought to myself ‘Oh of course I do, I make curry a few times a month’. But then I looked through my posts and I realized I didn’t have as many as I thought I did. Shame on me.

Curry is the national dish of in England and it is a cuisine that we love and enjoy every month. So I am rectifying the lack of good Indian curry dishes with this fantastic lentil curry, Tarka Dhal. I never knew how much I could love lentils until I tried my first lentil curry, which admittedly wasn’t Indian but Malaysian. When I was 14 we went to Malaysia and I was first introduced to lentil curry. I had only eaten one type of curry dish up until that point but I discovered curry is so much more then just one dish. I have to admit I had no idea how vast the curry world was. The possibilities are endless, there are sweet curries, spicy curries, creamy curries, tomato based curries, vegetable curries, meat curries, I really could go on. If I posted a curry recipe every day I probably wouldn’t run out of unique recipes to share after several months. I could almost guarantee that if you don’t like curry there is probably a curry out there for you. Different cultures have their own versions and their own mixture of spices. I was recently introduced to North African curries and now have a new culinary cuisine that I can’t live without.

One of the wonderful things about a Dhal curry (lentil curry) is they are very cheap to make. I keep all of these ingredients on hand so recipes like this make their way into my kitchen frequently when my budget is at its tightest. This recipe was a new one for my to try and I have to admit I was slightly confused by some of the original instructions and I had to make a few changes to match what I had on hand. I am a bit confused by the original recipe’s instructions for what you do with the chillies. The result is a bit strange of a process and I am not sure what it adds but I will say this tasted wonderful so I guess in the end that is all that matters. Right?

Tarka Dhal

250g (1 1/2 c.) red lentils, rinsed until the water runs clear
1 litre (4 1/4 c.) water
3 Tbsp vegetable oil
1 Tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife (my chillies were large so I just added 2)
2cm piece fresh ginger, peeled and cut into thin strips
3 garlic cloves, peeled and left whole
3 tomatoes
3/4 tsp ground turmeric
3/4 tsp garam masala
1 1/2 tsp ground coriander
Adapted from BBC Food

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Thai tofu curry

So I attempted to make my tofu curry last week and after a few frustrating disasters with ingredients it was put off for a later date. And to be honest that was the best thing that could have happened. While I was waiting for my plane this weekend, I surprised my dad for his 50th birthday, I occupied myself reading several blogs about tofu and curry and happened upon Melissa Ray Davis’, How to Cook Tofu Like the Pros: Dry-fry and Marinate Method on Hub Pages. I was so excited to read her post because tofu has always been the hardest thing for me to master. My first few attempts turned out so bad my husband described it by saying it was like he had just bit into a dish sponge. Not something a cook ever wants their food described as. Melissa walks through the process of making perfect tofu and I can’t wait to try it on even more dishes in the future.

The best part about this experience is the fact that my husband doesn’t normally like Thai curries. Having grown up only eating Indian curries he struggled getting use to a curry that was slightly sweet. I can safely say that this was the first Thai curry that he not only liked but asked for seconds. I hope you enjoy it as much as we did.


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