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Peeli Tarka Dal - Yellow Dal with Olives Tadka

Peeli Tarka Dal - Yellow Dal with Olives Tadka

Yellow mung dal are skinned and split mung beans.

bar Peeli Tarka Dal - Yellow Dal with Olives Tadka
They don’t hold their shape much once cooked so are used in soups and puree like preparations. Tadka means seasoning and this interesting recipe uses black olives and fresh green chillies as the seasoning. If you're not too keen on the olives, you could add a quarter teaspoon of cumin seeds.

Picture by Werner Van Peppen

Serves 4

150g yellow mung dal or split mung dal
1/4 tsp turmeric
1/4 tsp salt
2 tbsp olive or rapeseed oil
2 green chillies
Sliced black olives
2 green chillies, slit lengthways
1 tbsp black olives, sliced


Rinse the lentils in cold water. 
Drain the lentils, then place them in a saucepan with 450ml of cold water. Bring to the boil and watching carefully that the pan doesn’t overflow. Skim off with a spoon any foam or scum that surfaces. Lower the heat to medium low and add the salt. Partially cover and cook for 10-12 minutes till the lentils start to split open and soften. Add a little extra hot water from the kettle if you find the consistency of the lentils too thick. Remove from the heat and set aside.
In a frying pan, heat the oil and tip in the chillies and the olives. Stir for a minute and then carefully pour the oily mixture into the dal. Serve hot with pitta breads or chapatis.


(c) 2012

Spice Bites