Skip to main content

Faeriwood Kitchen: Tarka Dhal and a trip down memory lane



Today's post and subsequent recipe is a bit of a trip down memory lane. I love food that takes you back to a specific place and time. For me this Tarka Dhal, whilst not being exactly the same, reminds me of a bloggers excursion we had last year to Glenmore Manor in Lurgan. They laid on an amazing Indian feast for us and part of it was this dhal.




Since then my life has changed dramatically and I've been searching for new things to try out, you might have noticed the introduction in recipe posts. This blog has always been a sort of journey for me. I figured that should include my food journeys too!






So let's get down to business. 

Ingredients
  • 175g Chana dhal (yellow dried split peas)
  • 75g red lentils
  • 1 tsp turmeric
  • 1 small onion, peeled and halved
  • 3 red or green chillies, deseeded (I used chilli powder which was adequate for spice but missed the lightness of fresh chilli)
  • 2cm piece fresh ginger root, peeled
  • 3 cloves of garlic, peeled
  • 3 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1½ tsp ground coriander
  • 3 tomatoes, roughly chopped (I used a teaspoon of tomato paste but I missed the sweetness and moisture of real tomatoes. Don't skip this or at least substitute with passata or tinned tomatoes)
  • Salt and freshly ground black pepper
  • ½ tsp garam masala to garnish
  • Chopped Pistachios to garnish (my own addition)

Method
1. Place the split peas and lentils in a sieve and wash under running cold water. Put into a large saucepan with 900ml water and bring to the boil. Skim off any froth that rises to the surface. Stir in the turmeric, then cover the pan and simmer, stirring occasionally until the split peas are just tender. I've found that times can differ from the original recipe it took over an hour to get them tender enough to eat. 
2. Remove from the heat and stir to break down the lentils. The mixture will thicken as it cools. Add a little extra water if it becomes too thick. 
3. While the lentils are cooking put the onion, chillies, ginger and garlic into a blender and blend coursely. 
4. Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander, tomatoes and 2 tbsp water. Cook a further 2-3 minutes. This is where I realised the need for real tomatoes. I added extra water & a spoon of sugar to compensate but you shouldn't need this.
5. Stir the onion mixture into the lentils and season to taste. Sprinkle over the garam masala, cover and stand for 1 minute before gently reheating. Serve with pistachios.






And all of a sudden I'm back in Glenmore with the girls. If someone wants to take us back there feel free! 



Click below, for the original recipe, my Glemore review & to follow us on Bloglovin.
Follow my blog with Bloglovin

Comments

Popular posts from this blog

5 reasons to visit the new and improved Galgorm Resort and Spa

In Northern Ireland there are maybe a handful of places that come to mind when you talk about true luxury and I am very grateful that the best of the best of those is right on my doorstep. I am talking, of course, about Galgorm Resort & Spa
Coming from Antrim, the Galgorm was the place to be. I've been to several weddings there, I even went to my 6th form formal there - I guess the younguns would call it Prom now, eh? But in all these years of living literally twenty minutes away I have never had the chance to enjoy their infamous spa facilities. All that changed when I was invited to attend the launch of the newly refurbished Spa at Galgorm.  What I didn't realise was that not only would we be getting to SEE the new facilities we were also getting the chance to TRY them! I think you can imagine my face when I realised that I was throughly unprepared, without a swimsuit; but did that stop me? Not a jot!

So as you read through the rest of this article I want you to be keenly…

Battle of the pale bronzers: Benefit Hoola Lite vs Wet 'n Wild Reserve Your Cabana

Have I ever mentioned to you that I am pale?  Well of course I havementioned many times over the history of Faeriwood that I've been pigmentally challenged my whole life and - despite flirting with tanning every now and again -  I wholly embrace the pale. I have, however, always been a bronzing queen when it comes to my makeup. Whether I am using cream products or powders I always have felt healthier with a bit of a glow but I hate the orangey-ness of most bronzing products! It’s a catch-22 when deciding which one is more important.  For years I have been loyal to two products. Nars Multiple for a cream face (read here why I don’t believe in the term contouring for chubby cheeks) and Benefit Hoola for a powder face. Both are quite dark so they are used often but sparingly. This is why I was delighted when two new products designed for pale skin came on to the market. 

Wet N’ Wild Coloricon Reserve your Cabana*

Reserve Your Cabana is the best budget beauty bronzer for pale skin. Key word…

Matcha Madness: The Body Shop Matcha Tea Face Mask Review

My name is Bex and I am a mask addict! I love masks. Cream, clay, mud, peeling, sheet, cellulose, nourishing... you name it and I love it! I recently spent an evening with the amazing staff from The Body Shop Belfast learning about all their key products and celebrating their cruelty free status and at the end of the night I was very kindly gifted their Japanese Matcha Tea pollution clearing mask - I was delighted! 

We all know that the world has gone Matcha crazy but beyond an occasional frappe from a well known coffee house my main experiences have been with Matcha flavour cakes from my local asian supermarket. They are seriously amazing and the lightest sponge I've ever eaten but it doesn't exactly scream "good for you".

Thankfully, apart from being seriously tasty Matcha is ridiculously good for you. Traditionally brewed as a simple green tea it is packed full of antioxidants - 10 times the amount in normal green teas as you are consuming the precious ground up lea…