Tarka Dal

Name: Tarka Dal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250g Red Lentils, rinsed; 750ml Water; 1 teaspoon Ground Turmeric; 1 teaspoon Fine Sea Salt; 2 tablespoons Ghee; 1 Medium Onion, finely chopped; 2 Garlic Cloves, finely chopped; 20g Fresh Ginger, finely grated; 1 Green Chilli, finely chopped; 2 Medium Tomatoes, finely chopped; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1/2 teaspoon Garam Masala; 1 tablespoon Lemon Juice; 15g Fresh Coriander, roughly chopped; 2 tablespoons Ghee, for the tarka; 1 teaspoon Cumin Seeds; 3 Garlic Cloves, thinly sliced; 1 Dried Red Chilli; 1/2 teaspoon Chilli Flakes

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Serves 4 360 kcal per serving Prep 15 min Cook 40 min

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Ingredients

250g Red Lentils, rinsed
750ml Water
1 teaspoon Ground Turmeric
1 teaspoon Fine Sea Salt
2 tablespoons Ghee
1 Medium Onion, finely chopped
2 Garlic Cloves, finely chopped
20g Fresh Ginger, finely grated
1 Green Chilli, finely chopped
2 Medium Tomatoes, finely chopped
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/2 teaspoon Garam Masala
1 tablespoon Lemon Juice
15g Fresh Coriander, roughly chopped
2 tablespoons Ghee, for the tarka
1 teaspoon Cumin Seeds
3 Garlic Cloves, thinly sliced
1 Dried Red Chilli
1/2 teaspoon Chilli Flakes

Instructions

Put the rinsed red lentils in a large saucepan with the water and turmeric. Bring to the boil, skim away any foam, then reduce the heat and simmer gently for 20–25 minutes until the lentils are very soft and beginning to break down.
Stir the lentils occasionally during cooking and add a splash of hot water if they become too thick. Season with the salt once tender.
Meanwhile, heat 2 tablespoons of ghee in a frying pan over medium heat. Add the onion and cook for 7–8 minutes until soft and golden.
Add the chopped garlic, ginger, and green chilli and cook for 1–2 minutes until fragrant.
Stir in the chopped tomatoes, ground cumin, and ground coriander. Cook for 5–6 minutes until the tomatoes soften and the mixture becomes rich and slightly jammy.
Stir the tomato mixture into the cooked lentils and simmer together for 5 minutes. Add the garam masala and lemon juice, then adjust the seasoning and consistency with a little hot water if needed.
To make the tarka, heat the remaining 2 tablespoons of ghee in a small frying pan over medium-high heat.
Add the cumin seeds and cook for about 30 seconds until they begin to sizzle and release their aroma.
Add the sliced garlic, dried red chilli, and chilli flakes. Fry briefly until the garlic turns golden and crisp, taking care not to let it burn.
Spoon the hot tarka immediately over the dal so the fragrant ghee and spices spread across the surface.
Scatter with fresh coriander and serve while hot.

Tips

Rinse the lentils thoroughly under cold running water before cooking to remove excess starch.
Keep the heat moderate when frying the garlic for the tarka, as thin slices can change from golden to burnt very quickly.
Pour the tarka over the dal immediately after frying so the hot ghee carries the aroma of the spices through the dish.

Variations

Tomato-Free Tarka Dal: Omit the tomatoes and add an extra squeeze of lemon juice at the end for freshness.
Spinach Tarka Dal: Stir 150g baby spinach into the cooked lentils during the final few minutes and allow it to wilt before adding the tarka.

Storage

Store cooled tarka dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, adding a splash of water if the dal has thickened. The dal can also be frozen for up to 3 months.

Serving Suggestions

Serve with steamed basmati rice, warm naan, or chapatis for a simple and satisfying meal.
Pair with vegetable curry, raita, and pickles as part of a larger Indian-style spread.

Frequently Asked Questions

What is tarka dal?

Tarka dal is a lentil dish finished with a hot tempering known as tarka or tadka, made by sizzling aromatic spices and other ingredients in ghee or oil before pouring them over the cooked lentils.