Tarka Dahl and Tumeric Flatbreads

Tarka Dahla Soup and Tumeric Flatbread

NOTE if you are local to Macclesfield, Scoop and Scales, are providing the dry ingredients packs and are donating 100% of the proceeds to the cause. Either pop in to the shop or place an online order and they deliver.

https://www.scoopandscales.co.uk

Please have the ingredients and equipment out and ready before the class.

EQUIPMENT -

  • chopping board

  • sharp kitchen knife

  • vegetable peeler

  • grater

  • large pot for the soup

  • wooden spoon

  • bowl for mixing

  • fork

  • frying pan

  • measuring jug

INGREDIENTS - per person making - makes enough for 4 people.

For the Soup:

  • 1 large onion

  • 2 large carrots

  • 10 ml vegetable oil (optional)

  • 1 tomato

  • 200g red lentils rinsed well

  • 750ml water or veg stock,

  • 1 tin of coconut milk

For the Tarka:

  • 1 teaspoon mustard seeds

  • 4 cloves garlic

  • 4cm piece of ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon curry power

  • 1/2 teaspoon cayenne pepper (optional)

To Serve:

  • 60g roughly chopped corriander

The Flatbread

  • 350 self raising flour

  • 350g natural yoghurt

  • 1 teaspoon baking powder

  • 3 teaspoons ground tumeric

  • 1 teaspoon salt

  • olive oil /vegetable oil

METHOD

- SOUP

Sautee onion in a little water or oil until tender.

Add tomato & carrot and stir fry for approx. 5 minutes. Add lentil, coconut milk & water. Season. Simmer for 45 minutes until tender.

Tarka

Heat a little oil in pan. Add mustard seeds. When they start to pop, add rest of spices & stir fry until fragrant and lightly browned.

Add tarka to the soup. Adjust seasoning to taste.

To serve add 60 ml roughly chopped coriander leaves.

FLATBREAD

Sieve together all the dry ingredients, add the yoghurt, create a dough.

Divide into 6 pieces and roll out flat on a well floured counter.

Pan fry on a high heat in a drop of oil.

** can freeze the remaining flatbreads, either before or after cooking them.