How to Make Tarka Dal

We meet Alun Sperring head chef and owner – as he introduces how to make Tarka Dal. Filmed at The Chilli Pickle Brighton.

Tarka Dal Ingredients:

Masoor dal – 500g,
ghee – 100ml
garlic crushed -1 heaped tspn
cumin seeds -1 tspn
dried chilli sliced – 1 tspn
tomato diced – 3 pc
turmeric – 1/3 tspn
salt – 1/2 tspn

More about Alun Sperring.

Alun Sperring has been a chef for 27 years and 15 of those he spent working in great restaurants and hotels overseas in places such as Dubai, Australia, Bermuda, America, Switzerland and on the famous now retired cruise ship the ‘QE2’, but his true passion lies in India. Alun has travelled to India many times with his wife and partner Dawn and this is from where The Chilli Pickle was born.

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