LunchDinnerMain Course

Tarka Dal

Name: Tarka Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g yellow split lentil rinsed; 960 ml water; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp vegetable oil; 0.5 tsp mustard seed; 1 tsp cumin seed; 0.25 tsp asafoetida; 1 pcs onion finely chopped; 2 clove garlic minced; 1 tbsp ginger grated; 1 pcs green chili slit lengthwise (optional); 1 pcs tomato chopped; 0.5 tsp garam masala; 2 tbsp fresh cilantro chopped

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

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

Storage

Store leftover tarka dal in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency.