Shahi Tarka Daal with Ghee and Cream (Yellow Split Pea Daal) with Rice
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Ingredients
- 250 g yellow split peas
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp cumin seeds
- 3 tbsp double cream
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 21 g
- Carbohydrate
- 97.3 g
- of which sugars
- 5.1 g
- Fat
- 14 g
- of which saturates
- 8 g
- Fibre
- 8.7 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and put them in a pan with 900ml water. Bring to the boil and simmer for 30-35 minutes, stirring occasionally, until soft.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Melt the ghee in a small pan, add the cumin seeds and let them sizzle for 30 seconds, then add the onion, garlic cloves and fresh ginger and fry for 6 minutes until golden.
- 4
Tip this tarka into the cooked split peas and mash lightly, then stir in the double cream and simmer for 5 minutes until rich and creamy.
- 5
Scatter with the fresh coriander and serve with the rice.
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