Angela Malik's Tarka Dhal and Onion, Potato & Peas Pulao

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Angela Malik's Tarka Dhal and Onion, Potato & Peas Pulao

For those of you who joined Angela for her live cook-along earlier today on Leiths' Instagram, here are the recipes to recap. If you missed the cook-along, here are the recipes so you can have a go at your own leisure! We hope you enjoy it and continue to share your efforts using the hashtag #CookWithLeiths.

Tarka Dhal

Serves 4


200g red lentils

500ml cold water

½ tsp turmeric powder

1/2 tspn salt


2 tbsp oil or ghee

1 tsp cumin seeds

1 garlic clove finely chopped

1 small green chilli sliced

To finish

1 tsp garam masala

Handful fresh chopped coriander

Optional extras

1 tbspn tamarind concentrate

Or 1 lime juiced


  • Place the lentils, water, turmeric and salt in a pan and cover generously with cold water. Boil until the lentils soften and turn into a soup. Keep topping up with water as it will evaporate quite fast.
  • Make the tarka: heat small frying pan, add the oil throw in the cumin seeds, garlic and fry until golden brown and roasted and then add the green chilli. Add the whole tarka mixture to the cooked lentils.
  • Finish with the garam masala and coriander, stir in tamarind or lime juice if using.

Onion, Potato & Peas Pulao

Serves 4


200g basmati rice

200g cold water

150g frozen peas

1 large potato boiled and cubed

2 tablespoons cooking oil

1 onion sliced

1 tsp garam masala

1 tsp salt


  • Thoroughly was the rice three times in running water. Cover with water and set aside to soak while you prepare the vegetables. Ideally for a minimum of 15 minutes.
  • Fry the onions on a high heat in the oil until brown. Once the onions are dark brown at the garam masala and salt. Fry for a few seconds. The aromas are amazing.
  • Then throw in the frozen peas and cubed potatoes. Fry for 1 minute. Turn the heat to medium.
  • Drain the rice and add to the pot. Top with the water.
  • Cover with a lid and gently bring to the boil.
  • Once boiling turn down the heat to very low allowing the rice to simmer. Cover the pan with a tea towel and replace lid.
  • Cook on a very low heat for a further 20 minutes or until the rice is soft. It is important to keep the heat as low as possible.
  • Switch off heat and allow rice to cook in the residual heat.
  • Fluff up with serving spoon.
Angela Malik

Author: Angela Malik


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