Tarka dhall, also known as tadka dal, is a traditional Indian dish made from lentils, usually split pigeon peas or red lentils, that are cooked until soft and then flavoured with a mixture of spices, typically cumin, mustard seeds, curry leaves, garlic, ginger, and chili peppers. The dish is known for its rich and aromatic flavour profile, making it a popular choice in Indian cuisine. Tarka dhall is often served with rice or flatbread and is enjoyed for its comforting and nourishing qualities.
Serves 4 Preparation time 10 minutes, Cooking time around 40 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - none
Heat level - Mild
I generally cook double the amount and freeze the excess, it's great for adding to Dhansak or just nice re heated and used as a starter or side dish
Tarka Dhall’ are lentils that have been spiced. For this dish I use a mix of red and green lentil with split peas. Lentils don’t always need to be soaked, but a good wash in cold water is a good idea. I usually make this in large batches and freeze. It’s handy to just pull out a tub when you need one. Tarka Dhall is a good cheat ingredient for Dhansak recipes.
Recipe for Tarka Dhall
Ingredients:
Ingredients:
100g of red lentils
100g of green or brown lentils
100g of yellow split peas
4 tablespoons of ghee or coconut oil
2 large onions thinly sliced
4 large cloves of garlic, crushed
1 inch piece of ginger grated
4 Dried chillies broken up or chopped
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
2 ladles of Basic Curry Gravy
1 teaspoon of Celtic or Himalayan salt
Click here for Kitchen Timer
How to make Tarka Dhall
Prep all your ingredients first
Wash the lentils and split peas with cold water.
Bring a large pan of unsalted water to the boil and drop in the lentils then simmer for 20 -30 minutes until the lentils become soft. When cooked, drain off the remaining water. With a hand blender blend the mix until about 80% of it is smooth leaving a little to add some texture. (Adding salt to the water it will make the lentils tough)
In a large pan heat the 2 tablespoons of ghee or coconut oil on a medium heat, add the sliced onions and fry until they are starting to brown then add the garlic and ginger and fry until golden brown then set aside.
Add the remaining ghee or oil and add the ground cumin, chilli powder and turmeric, lower the heat and fry the spices continually for around 1 minute, (look for when the oil separates)
Now add the Basic Curry Gravy and stir in. add the lentil mix and the fried onions and heat thoroughly. Add the salt to season.
Serve with some crispy golden onion scraps and coriander leaves on the top
Goes well with:
Thank you for visiting our Indian food blog, where we aim to bring the authentic flavours of Indian cuisine to your kitchen. From traditional recipes to modern twists, we hope our culinary creations inspire you to experiment with spices, flavours, and techniques. Join us on this wonderful journey as we explore the vibrant and diverse world of Indian cooking together. Stay tuned for more delicious recipes, tips, and stories that celebrate the richness of Indian gastronomy.
Happy Cooking!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Comments