Tarka Dhal
Tarka Dhal (also spelled Tadka Dal) is the soul of Indian home cooking. While many curries are reserved for feasts, Dhal is the daily 'humble hero' - a protein-rich, golden lentil soup that is both deeply comforting and incredibly healthy. The name itself reveals the secret to its flavour: Dhal refers to the lentils, and Tarka refers to the spectacular 'tempering' technique used to finish the dish.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Adjust the ratio of ghee to vegetable oil in the tarka tempering according to rich flavour preference or dietary needs.
Whole mustard seeds should be heated until they crackle and pop to release their fragrant, nutty essence into the oil.
Abundant garlic in the tarka is the signature element that defines a classic restaurant-style tarka dhal.
Boil Lentils and Aromatics
In a deep pan, combine the washed red lentils, water, ground turmeric, salt, garlic, ginger, vegetable oil, bay leaves, whole green chillies, diced tomato, and half of the diced onion. Stir well, bring to a boil over medium-high heat, and simmer for 12 to 15 minutes until the lentils are soft and break down into a smooth, thick texture.
Prepare Tarka Tempering
In a separate frying pan, heat the ghee and vegetable oil over medium-high heat. Add the mustard seeds and dried Kashmiri red chillies, frying for 30 seconds until the seeds crackle. Add the remaining diced onion, garlic, and ginger, sautéing for 3 to 4 minutes until the onions and garlic are deeply golden and caramelised.
Combine and Serve
Reduce the heat under the lentils to low and pour the hot tarka mixture directly over the cooked lentils. Stir thoroughly to combine all the aromatic fried spices and caramelised garlic into the dhal, then serve hot with basmati rice or fresh naan.
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Ingredients
| Red Lentils | 200g |
| Water | 1l |
| Turmeric | 1 tsp |
| Salt | 1 tsp |
| Garlic | 1 tsp |
| Ginger | 1 tsp |
| Vegetable Oil | 3 tbsp |
| Bay Leaves | 2 |
| Green Chillies | 3 |
| Tomato | 1 |
| Onion | ½ |
| Ghee | 1 tbsp |
| Vegetable Oil | 3 tbsp |
| Mustard Seeds | 3 tsp |
| Dried Kashmiri Red Chillies | 3 |
| Onion | ½ |
| Garlic | 3 tsp |
| Ginger | 1 tsp |
