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Tarka Dal

Tarka Dal
Yield:   4-6 servings
Cook Time:   15 minutes
Tips:   See recipe instructions for how to peel tomato skins.
Suggestion:   Delicious served with naan or roti bread.
Tarka Dal is a lively vegetarian Indian recipe featuring red lentils, tomatoes, fresh cilantro and a variety of Indian spices, and has a consistency similar to stew (without the meat). Dal (also spelled Dahl, Daal or Dhal) is a term that refers to the preparation of a variety of Indian recipes that include lentils, peas or beans, and is an important part of
Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.

Tarka (also sometimes called "tadka, chaunk, bagha, vaghar or thalimpu)" is a term used to describe a way of seasoning or cooking certain Indian, Bangladesh or Pakistani dishes. Spices or seasonings are fried in a small amount of oil, then poured over the Dal for added flavor. In this case, chili powder and garam masala are fried with a small amount of ghee (clarified butter), which is then drizzled over the top of the red lentil Dal, as the above photo shows. Most neighborhoods have an Indian grocery store nearby, where you can find all the Indian ingredients for this recipe. Traditional grocery stores might carry some of the ingredients as well, but I highly recommend visiting an Indian grocery store if you have one nearby - it will expand your cooking horizons and add some entertainment to your shopping routine!

Recipe▼

Ingredients

  • 2 tablespoons ghee, divided
  • 2 shallots, sliced
  • 1 teaspoon yellow mustard seeds
  • 2 garlic cloves, crushed
  • 8 fenugreek seeds
  • 1/2-inch piece ginger root, grated or minced
  • 1/2 teaspoon salt
  • 1/2 cup red lentils
  • 1 tablespoon tomato paste
  • 2 1/2 cups water
  • 2 tomatoes, skinned and chopped
  • 4 tablespoons chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala

Directions

Heat 1 tablespoon of the ghee in a large saucepan, then add the shallots. Cook for 2-3 minutes over high heat, then add the mustard seeds and stir briefly to combine. Cover the pan until the seeds begin to pop. Immediately remove the lid from the saucepan and add the garlic, fenugreek, ginger and salt. Stir once then add the lentils, tomato paste, and water. Stir briefly to combine, then simmer, uncovered, for 10 minutes.

While the lentil mixture is simmering, fill a sauce pan with water to about 1-inch deep. Bring to a gentle boil. Make small "X's" on the tops and bottoms of the tomatoes and place in the sauce pan. Partially cover and allow to to cook for 3-5 minutes, or until tomato skins begin to peel off. Carefully remove tomatoes and peel skins off under cold running water, then chop.

Stir in the tomatoes, lemon juice and cilantro and simmer for an additional 4-5 minutes or until the lentils are tender (do a bite test to check tenderness).

Transfer mixture to a serving bowl. Heat the remaining 1 tablespoon of ghee in a small saucepan until it melts, then remove from the heat and stir in the garam masala and chili powder until blended. Immediately drizzle over the tarka dal and serve. Serve with naan bread, if desired.

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