Tarka Dal
This comforting and flavorful Tarka Dal features yellow split lentils cooked until tender and then finished with a vibrant tempering of spices in ghee or oil. It's a staple in Indian cuisine, offering a nourishing and delicious plant-based meal. Serve it with rice or flatbread for a complete dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dal
- 200 gyellow split lentil, rinsed
- 960 mlwater
- 0.5 tspturmeric powder
- 1 tspsalt
tarka
- 2 tbspvegetable oil
- 0.5 tspmustard seed
- 1 tspcumin seed
- 0.25 tspasafoetida
- 1 pcsonion, finely chopped
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 1 pcsgreen chili, slit lengthwise(optional)
- 1 pcstomato, chopped
- 0.5 tspgaram masala
garnish
- 2 tbspfresh cilantro, chopped
Equipment
pot · spoon · pan
The method
Step by step
- 1
Combine yellow split lentils, water, turmeric powder, and salt in a large pot or pressure cooker.
Cook’s note: Rinsing the lentils removes any dust or debris.
- 2
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and mushy.
About 25 min
Cook’s note: If using a pressure cooker, cook for 10-12 minutes on high pressure, then allow natural release.
- 3
While the lentils are cooking, prepare the tarka (tempering). Heat vegetable oil in a small pan or skillet over medium heat.
- 4
Add mustard seeds and cumin seeds to the hot oil. Let them splutter for about 30 seconds.
Cook’s note: Be careful not to burn the seeds, as this can make them bitter.
- 5
Stir in asafoetida, chopped onion, minced garlic, grated ginger, and green chili (if using). Sauté until the onion turns translucent and lightly golden, about 5-7 minutes.
About 7 min
- 6
Add chopped tomato and garam masala to the pan. Cook for another 3-5 minutes, mashing the tomatoes slightly, until they soften and the oil separates from the mixture.
About 5 min
- 7
Once the lentils are cooked, mash them lightly with the back of a spoon or a whisk to achieve a creamy consistency, adding a little more hot water if the dal is too thick.
Cook’s note: The consistency should be like a thick soup or porridge.
- 8
Pour the prepared tarka over the cooked dal. Stir well to combine.
- 9
Garnish with fresh cilantro before serving.
Keep it good
Store leftover tarka dal in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency.
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