Name: Tarka Dal
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 175 g split mung beans (washed); 175 g red lentils; 1 medium onion (chopped); 2 medium tomatoes (chopped); 2 tsp birds eye chillies (chopped); 1 tsp turmeric (ground); 2 tbsp sunflower oil; 30 g butter; 2 tsp cumin seeds; 5 cloves garlic (chopped); 3 cm ginger (grated); 2 tsp salt (to taste); 2 tsp garam masala; 1 bunch coriander (chopped)

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Tarka Dal, a cherished dish in South Asian cuisine, warmly invites diners into a world of rich flavours and cultural traditions. This humble yet heart warming lentil dish originates from India, where it holds a special place in countless households and eateries as a symbol of comfort and hospitality.

Tarka Dal embodies simplicity with the beauty of lentils cooked to perfection with with a fragrant tempering of spices. The dish typically features split yellow lentils (masoor dal) or pigeon peas (toor dal), cooked until soft and creamy. These two delicious ingredients create a luscious base that is both nourishing and satisfying.

To prepare Tarka Dal, the lentils are gently simmered with water, with aromatic ingredients such as garlic, ginger and turmeric. This infuses the dish with layers of savoury depth and warmth. As the lentils cook, they absorb the flavours of the spices, transforming into a velvety texture that delights the senses.

The magic of Tarka Dal truly comes to life with the addition of the “tarka” or tempering—a vibrant mixture of spices sizzled in oil. This is then poured over the cooked lentils. This final touch elevates the dish with a burst of colour and aroma. Hardly surprising with mustard seeds, cumin seeds, dried red chilies and curry leaves together in harmony. They leave behind a tantalizing fragrance and complexity to the dish.

Served alongside steamed rice or freshly baked bread such as naan or roti. Tarka Dal extends a warm invitation to savour each spoonful, allowing the flavours to unfold on the palate. Its versatility also makes it a delightful accompaniment to a variety of dishes, adding a comforting touch to any meal.

Whether enjoyed at home with loved ones or savoured in a bustling restaurant, Tarka Dal extends a gracious welcome, inviting diners to partake in the timeless tradition of sharing food, stories, and laughter. With its gentle flavours and heartfelt warmth, this beloved dish continues to bridge cultures and create cherished moments of connection around the dining table.

Tarka Dal is a superb comfort food and a warming dish on a cold day. This can be served as a side dish or a main dish with a spoonful of cooling yoghurt. The lentils in this dish are high in protein but low if fat and highly nutritious. This is a traditional Indian vegetarian dish using lentils (Dal) and spices that make this a superb dish with its peppery flavour and orange/yellow colouring. Serving Tarka Dal on a bed of freshly cooked rice makes this a popular dish. Also this dish will be very popular even to non-vegetarians as it is tasty, filling, aromatic with a vibrant colour.

Tarka Dal

A traditional Indian vegetarian lentil dish that even carnivores will love.

4.71 from 31 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Vegetarian

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

Calories: 315kcal

Ingredients

175 g split mung beans washed
175 g red lentils
1 medium onion chopped
2 medium tomatoes chopped
2 tsp birds eye chillies chopped
1 tsp turmeric ground
2 tbsp sunflower oil
30 g butter
2 tsp cumin seeds
5 cloves garlic chopped
3 cm ginger grated
2 tsp salt to taste
2 tsp garam masala
1 bunch coriander chopped

Instructions

To make the dal, place both dal in a large saucepan and pour over 3 pints of water.
175 g split mung beans, 175 g red lentils
Add the chillies, the turmeric and salt and bring to the boil.
2 tsp birds eye chillies, 1 tsp turmeric, 2 tsp salt
Reduce the heat and simmer for 10–15 minutes, or until cooked through.
Meanwhile, heat the oil and butter in a small saucepan over a medium heat.
2 tbsp sunflower oil, 30 g butter
Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes.
1 medium onion, 2 medium tomatoes, 2 tsp cumin seeds, 5 cloves garlic, 3 cm ginger
When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat.
2 tsp garam masala
Garnish with coriander before serving with the chapatis.
1 bunch coriander