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–+ servings

tarka dal

Lentils, with spiced oil added just before serving is a dish eaten all across India. There are wide regional differences - this one is our family version, typical of Rajasthani cuisine.
a bowl of tarka dal
prepare: 10 minutes
cook: 25 minutes
soak: 1 hour
total time: 35 minutes
difficulty: moderate
yield: 4 servings
calories: 450 kcal
diet: gluten free, vegetarian
cuisine: Indian, rajasthani

equipment

  • small bowl
  • deep pot with lid
  • small frypan

ingredients

for the dal

to temper

to serve

instructions

for the dal

  • Thoroughly wash the pigeon peas, place in a small bowl, cover with 3 cups of warm water, then set aside to soak for one hour.
  • Thoroughly wash the red lentils, drain, then place into a deep pot with five cups of water. Drain the pigeon peas and add to the pot. Add the turmeric, asafoetida and salt, then mix well.
  • Gently bring the pot to a boil, then reduce heat to low and skim off any foam. Simmer for 10 minutes, stirring frequently. The water should be about the same level as the dal. Seal the pot, turn heat off and allow to stand for 10 minutes so the lentils absorb all the water. Stir occasionally.
  • Whilst the lentils are cooking, heat half the ghee in a small pan and add the onions. Fry for ten minutes until the onions darken. Use a slotted spoon to remove the onions from ghee and set aside to drain on some absorbent paper.

to temper

  • When the dal is almost ready to serve, add the remaining ghee to the pan the onions were cooked in and bring to a medium heat.
  • Add the mustard seeds, cumin seeds and curry leaves. When they sizzle and pop add the ginger and garlic. Stir frequently for two minutes, or until raw garlic aroma has gone. Add the pickled chillies and half the reserved fried onions and mix well.

to serve

  • Place dal into a serving dish then pour in the lemon juice and gently mix. Check the consistency of the dal, adding a little hot water if it is too thick.
  • Pour the tempered oil, spices and onions over the top of the dal and gently swirl into the dal. Do not mix.
  • Sprinkle with the garam masala, decorate with the remaining fried onions, garnish with coriander and serve.

notes

  • If you like a smoother dal, use a whisk to break down the dal before adding the lemon juice.
  • Check the consistency of the dal before adding the tempered oil. If you think you need water, add it one tablespoon at a time.
  • Pickled chillies are available from Indian grocers, or you can find our recipe here.

private notes

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nutrition

Serving: 200 g | Calories: 450 kcal | Carbohydrates: 52 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 11 g | Cholesterol: 48 mg | Sodium: 305 mg | Potassium: 1041 mg | Fiber: 15 g | Sugar: 2 g | Vitamin A: 205 IU | Vitamin C: 43.2 mg | Calcium: 103 mg | Iron: 5.1 mg