Do you love the rich, comforting flavors of Indian cuisine? Then this Tarka Dhal recipe is a must-try. Packed with protein-rich lentils and fragrant spices, it’s a delicious vegetarian dish that’ll transport your taste buds straight to a bustling Delhi market stall.
About the Recipe
If you’re new to Indian cuisine, Tarka Dhal is the perfect gateway dish. It’s simple to make yet packs in so much vibrant flavour from the blend of lentils, garlic, ginger, chillies and warming spices like turmeric. The real magic happens when you finish it off with the tarka – that heavenly sizzle of spices and onions in hot oil.
Why You’ll Love This Recipe
Where do I start? The creamy, thick lentil base is deeply savory and so satisfying. But it’s the tarka that takes this dish into “crave-worthy” territory for me. Those whole spices blooming in the hot oil release the most incredible aromas. Completing the dish with bright, fresh garnishes like cilantro and mint adds lovely brightness and crunch. It’s a total flavor bomb in the best way.
Tarka Dhal
Cooking Tips
For the perfect Tarka Dhal, don’t rush the simmering lentils – give them enough time to become truly soft and tender. Let the tarka sizzle nicely before pouring it over, so those whole spices get fragrant and toasty. Garnish generously with the fresh herbs for maximum flavor pop.
Serving and Storing Suggestions
This recipe yields about 4 servings of deep, rich lentil goodness. I love enjoying Tarka Dhal over steamed basmati rice with some warm naan bread for scooping. Leftovers keep beautifully for 3-4 days in the fridge. Total prep time is around 45 minutes.
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Nutrient Benefits
In addition to being without a doubt delicious, this lentil-based dish packs a serious nutritional punch. Lentils are an excellent source of plant-based protein, fiber, iron, folate and other vital nutrients. The spices like turmeric also provide anti-inflammatory benefits. Overall, Tarka Dhal makes a healthy, satisfying meal.
Tarka Dhal
Ingredients
- 1/2 cup Masoor Dal
- 1/4 cup Moong Dal
- 2 1/2 cups Water
- 1 tsp Fresh Root Ginger (grated)
- 1 tsp Garlic (crushed)
- 1/4 tsp Turmeric (ground)
- 2 Fresh Green Chillies (chopped)
- 1 1/2 tsp Salt
For the Tarka
- 2 tbsp Oil
- 1 Onion (sliced)
- 1/4 tsp Mustard Seeds and Onion Seeds (mixed)
- 4 Dried Red Chillies
- 1 Tomato (sliced)
For the Garnish
- 1 tbsp Fresh Coriander (chopped)
- 1 to 2 Fresh Green Chillies (seeded and sliced)
- Fresh Mint (chopped)
Instructions
- Boil all the masoor dal and moong dal in the water with the ginger and garlic, turmeric and chopped green chillies for 15-20 minutes or until soft.
- Mash the mixture with a fork until it has the consistency of a creamy soup.
- If the lentil mixture looks too dry, add a little more water. Season with the salt.
- To prepare the tarka, heat the oil in a heavy pan and fry the onion with the mustard and onion seeds, dried red chillies and tomato for 2 minutes.
- Spoon the mashed lentils into a serving dish and pour the tarka over.
- Garnish with fresh coriander, green chillies and mint and serve immediately.
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Frequently Asked Questions
What is tarka dhal?
Tarka dhal is an Indian lentil dish made by simmering lentils like masoor dal with aromatics until very soft, then tempering them with a tarka – a mixture of spices, onions, and other flavorings cooked in hot oil or ghee. This flavorful oil is then poured over the cooked lentils.
Is this tarka dhal vegetarian/vegan?
Yes, this recipe for tarka dhal is naturally vegetarian and vegan as written. It contains no meat, eggs or dairy products.
What can I serve with tarka dhal?
Tarka dhal is the perfect accompaniment to basmati rice or naan bread for soaking up all that delicious lentil gravy. You could also serve it alongside other vegetable curries, raita (yogurt sauce), or a fresh tomato and onion salad.
How long does leftover dhal keep?
Leftover dhal will keep well refrigerated for 3-4 days in an airtight container. You may need to thin it out with a bit of broth or water when reheating as the lentils will continue to absorb moisture.
Can I substitute different lentils?
You can surely play around with the lentil varieties. Red lentils (masoor dal) give the classic texture, but you could use all red, all yellow moong, or even brown lentils. Just adjust the cooking time as needed for your chosen type to become very soft and mashable.
