Peanut butter dal with tomato broccoli tarka
Dal is the thing I make when I’m in need of some nourishment – the colour alone always makes me feel happy. I once added a spoonful of peanut butter into the mix – bastardised it may be, but it bangs. I always like to add some veg, too, so I’ve chucked some broccoli and cherry toms into the Tarka.
This recipe is an extract from Sundays: A cookbook by Sophie Godwin (Murdoch Books, £20). Photography by Caitlin Isola.
Total Time
45 minutes
Yield
Serves 2
Ingredients
For the Dal
For the Tarka
Step 1
Rinse the lentils in a sieve under cold water until the water turns clear, then tip into a saucepan. Finely grate in the ginger and garlic. Add the cumin, turmeric and a big pinch of salt, then pour in 700ml (24fl oz) water.
Step 2
Put the pan over a high heat and bring to the boil, then reduce the heat to medium. Leave to simmer away, stirring occasionally, for 25–30 minutes, until the lentils are cooked through and most of the water has been absorbed.
Step 3
Meanwhile, make the tarka. Finely slice the red onion, ginger and garlic cloves. Cut each broccoli piece in half, leaving you with a stalk and a head.
Step 4
Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the onion has begun to soften, then add the broccoli and a splash of water to the pan (this helps the broccoli steam as it cooks).
Step 5
Increase the heat to medium–high and fry for a further 3–4 minutes until the onion is soft and slightly caramelised. Add the whole spices, ginger and garlic, along with the remaining 1 tablespoon oil. Cook, stirring, for 1 minute more until the garlic is lightly golden, then add the whole cherry tomatoes.
Step 6
Fry for a further 3–4 minutes until the broccoli is tender.
Step 7
Remove from the heat and season.
Step 8
Come back to your dal, which will now be cooked. Stir through the peanut butter, then squeeze in the lime juice and season to taste. Finely slice the chilli.
Step 9
Spoon the dal into two bowls. Top with the tomato and broccoli tarka, making sure to spoon over all the oil and spices, then scatter over the chilli, to serve. If extra hungry, eat with a naan.
