Description
Tarka Dhal is a comforting and flavorful Indian lentil dish made with toor dal simmered with garlic, ginger, turmeric, and tomatoes, then topped with a sizzling tempering of cumin, dried red chillies, garlic, and onions fried in ghee. This nourishing dhal offers a warm, mildly spicy flavor and pairs perfectly with roti or jeera pulao for a satisfying meal.
Ingredients
Scale
Lentils and Base
- 250g toor dal
- 1 tsp asafoetida
- 1 tsp ground turmeric
- 2 garlic cloves, roughly chopped
- ½ cm piece of ginger, peeled and roughly chopped
- 1 tomato (about 80g), roughly chopped
- Salt, to taste
- 1 litre water
Tarka (Tempering)
- 3 tbsp ghee
- 1 tsp cumin seeds
- 2 mild dried red chillies
- 2 garlic cloves, finely chopped
- 1 cm piece of ginger, peeled and finely chopped
- 60g onion, finely chopped
- 1 tsp Kashmiri chilli powder
- 2 tbsp finely chopped coriander (cilantro)
To Serve
- Roti or jeera pulao
Instructions
- Cook the Dal: Tip the toor dal, asafoetida, turmeric, roughly chopped garlic, ginger, tomato, salt, and 1 litre of water into a large saucepan. Bring to the boil over high heat, then reduce the heat to low and simmer gently for 1 hour, stirring often to prevent sticking.
- Cool and Mash: After simmering, cover the pan, turn off the heat, and let the dal cool slightly. Then, break down the mixture using a potato masher or hand blender, aiming for a slightly coarse texture rather than a smooth puree. Set aside.
- Prepare the Tarka (Tempering): In a medium saucepan, melt the ghee over medium heat. Add the cumin seeds and dried red chillies, allowing them to sizzle and release their aroma. Add the finely chopped garlic and ginger, frying for a few seconds until fragrant.
- Sauté Onions and Spices: Add the finely chopped onions to the pan. Fry for 3-4 minutes until softened and translucent. Stir in the Kashmiri chilli powder, mixing well to combine.
- Combine Dal and Tarka: Transfer half of this prepared tarka mixture into a small bowl to reserve for garnish. Add the cooked dal to the remaining tarka in the saucepan along with 100ml water. Simmer gently over low heat for 2 minutes to marry the flavors.
- Serve: Turn off the heat and pour the dal into serving bowls. Garnish each serving with the reserved tarka and sprinkle with finely chopped coriander. Serve hot with roti or jeera pulao.
Notes
- This dhal is nourishing and comforting, featuring garlic, ginger, cumin, and Kashmiri chilli for a flavorful dish with mild spiciness.
- Stir the dal often while simmering to prevent it from sticking to the bottom of the pan.
- Adjust the Kashmiri chilli powder to control the heat level according to your preference.
- The reserved tarka adds a delightful crunchy texture and fresh aroma just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3.2 g
- Sodium: 0.2 mg
- Fat: 13.3 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2.5 g
- Protein: 15 g
- Cholesterol: 15 mg
