Tarka Dhal
Tarka dhal, also known as tadka dhal, is a very easy and versatile dish to make. It can be made with red lentils, known as mashoor dhal, or with a mixture of lentils, such as split yellow peas, moong dhal, toor dhal, and chana dal.
With a few aromatic ingredients, you can quickly prepare a creamy, tasty lentil dish at home in about 30 minutes. To make a tasty and nutritious meal, simply sauté a few spices and combine them with the dhal. It makes a filling meal when served with rice, naan bread, and chappaties, along with poppadoms.
Ingredients
200 g red split lentils (Masoor Dhal)
1 medium onion finely chopped
2-3 green chilli split and cut in to halves
2 bay leaves hand crumbled (optional)
1/2 tsp turmeric
1 tsp salt
600 ml water
Tarka (Garnish)
3 tbs cooking oil or ghee (Clarified butter)
6-7 cloves garlic whole peeled
1 tsp cumin seeds
2-3 whole dry red chillies
1 tsp black mustered seeds
1 medium onion finely chopped (optional)
Method
Rinse the lentils a few times until the water runs clean, then transfer them to a medium pot. Set the heat to medium to high and add all the ingredients (except from the tarka garnish), and bring to a boil.
Then cover the lid and cook on low heat until the lentils are just simmering and not overflowing. Cook for 25 minutes, stirring occasionally. If the water runs dry, add a little more water.
In a separate pan, preferably a frying pan, heat the oil over medium to low heat. Add the cumin and black mustard seeds and cook for one minute, then add the garlic and whole red chillies. Cook until the garlic is slightly brown. (If desired, you can also add some onions with the garlic to brown.) It’s optional
Then pour the prepared tarka into the lentil dhal and mix. Adjust the consistency to your taste, if you prefer it runny, add a small amount of water. Add some slices of fresh tomato and a few leaves of freshly cut coriander (optional), and serve.
Tarka Dhal
Ingredients
- 200 g red split lentils Masoor Dhal
- 1 medium onion finely chopped
- 2-3 green chilli split and cut in to halves
- 2 bay leaves hand crumbled optional
- 1/2 tsp turmeric
- 1 tsp salt
- 600 ml water
- Tarka (Garnish)
- 3 tbs cooking oil or ghee Clarified butter
- 6-7 cloves garlic whole peeled
- 1 tsp cumin seeds
- 2-3 whole dry red chillies
- 1 tsp black mustered seeds optional
Instructions
- Rinse the lentils a few times until the water runs clean, then transfer them to a medium pot. Set the heat to medium to high and add all the ingredients (except from the tarka garnish), and bring to a boil.
- Then cover the lid and cook on low heat until the lentils are just simmering and not overflowing. Cook for 25 minutes, stirring occasionally. If the water runs dry, add a little more water.
- In a separate pan, preferably a frying pan, heat the oil over medium to low heat. Add the cumin and black mustard seeds and cook for one minute, then add the garlic and whole red chillies. Cook until the garlic slightly brown.
- Then pour the prepared Tarka into the lentil dhal and mix. Adjust the consistency to your taste, if you prefer it runny, add a small amount of water. Add some slices of fresh tomato and a few leaves of freshly cut coriander (optional), and serve.
