SPICED CRICKET TARKA DHAL
Prepare your tastebuds, we’ve got an Indian classic this week! If you love traditional Indian food, you are going to love this authentic and aromatic take on the Tarka Dhal, with crunchy, spiced crickets. It’s no surprise that dhal is one of the most popular dishes in India, it’s absolutely delicious – and this recipe is no exception.
Onion - 1 diced
Garlic Cloves - 3 finely chopped
Ginger - 1 inch peeled and finely chopped
Garam Masala - 1 tsp
Ground Turmeric - 1/2 tsp
Ground Cumin - 1/2 tsp
Ground Coriander - 1/2 tsp
Tomato Purée - 2 tsp
Red Lentils - 150g
Coconut Milk - 200g
Boiling Water - 500ml
Tamarind Paste - 1 tsp
Vegetable Oil - 2 tsp
Salt and Black Pepper
Coconut Oil - 30g
Yellow Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Banana Shallot - 2 finely sliced
Red Bird’s Eye Chilli - 1 sliced in half lengthways
Dried Curry Leaves - 8
Rice and/or flatbread such as naan or chapati
PREP THE DHAL | 20 mins
Finely chop the onion, ginger and garlic
Heat the vegetable oil in a large saucepan, then add the onion and fry for a minute until just starting to sweat.
Add the garlic and ginger, and sauté for 3-4 minutes until the onion is soft and translucent.
Add the ground spices and tomato puree, and cook it out, stirring constantly, for about 2 minutes.
Add the lentils, stir to combine, then add the coconut milk and boiling water. Do not add salt at this stage.
Bring to the boil, then reduce heat and gently simmer for 10-15 minutes, stirring occasionally, until the lentils are cooked.
Stir in the tamarind paste, and season to taste with plenty of salt and black pepper.
Transfer it to a warm serving dish and set aside while you make the tarka.
PREP THE TARKA | 10 mins
Slice the chilli in half, and finely slice the shallot.
Heat the coconut oil in a small frying pan.
Test if it’s ready by dropping in a mustard seed; if it crackles and pops, then the oil is hot enough, and you can add the rest of the mustard and cumin seeds.
Keep the heat low.
Once the seeds stop crackling so much, add the shallot, then the chilli.
Cook for a minute, or until the shallot is starting to look a little softened.
Add the curry leaves, then the crickets, and stir to combine everything.
Heat for another minute or two, then immediately pour it out of the pan and straight on to the dhal in the serving bowl.
Serve immediately, with rice and/or a flatbread.
Cook this recipe with our Ready to Cook Dried Crickets.