Thursday, 10 February 2011

Tarka Dal with Roasted Butternut Squash

My husband can be witty - sometimes.  When I said we were having this, he asked if it had otter in it - Tarka the Otter?  On the contrary it is a great vegan dish.  This is based on a recipe in Jamie Oliver's latest magazine, and is, essentially, a dal made from red lentils with lots of ginger, garlic, chilli, cumin and ground coriander.  Then it is served with the tarka topping, lots of onions, shallots, garlic and ginger fried in oil and a little butter until lovely and brown.  At the last minute, you add some garam masala and mustard seeds and spoon the oil and onion mixture over the dal with lots of chopped coriander.  We served this with chunks of butternut squash that had been peeled and vubed, tossed in a little oil and a teaspoon of garam masala, and roasted until toasted and soft.  Some Basmati rice and a little mint raita (not vegan, I know) was all we needed for a complete meal.

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