Tarka Dal – British Indian Restaurant Style
Main Dal Ingredients
For the Tarka
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Wash the lentils
Wash 1 cup (160g) of red split lentils under running water until the water runs clear.
Combine ingredients for dal
Add the washed lentils to a pan. Pour in 500ml of water. Add 1 medium (100g) onion, peeled and finely sliced, ¼ teaspoon of turmeric powder, 1 teaspoon (7g) of salt, 1 teaspoon (20g) of garlic & ginger paste, and 1-2 optional cassia leaves.
Cook the lentils
Cook the mixture on a medium heat for , stirring frequently until the lentils soften and break up completely.
Adjust consistency
Add an additional 100ml of water to the dal and stir. Bring the dal to a boil.
Prepare the tarka
On a medium-high heat, add 1 chef's spoon (40ml) of vegetable oil to a separate pan. Add 3 cloves of peeled, crushed, and chopped garlic, and ½ small (25g) onion, peeled and finely sliced.
Fry tarka ingredients
Cook the garlic and onion until they start turning golden brown.
Combine tarka with dal
Pour the hot tarka directly into the hot dal.
Simmer and finish
Stir the tarka into the dal and for . Add a handful of fresh coriander and stir it in.
Serve
The Tarka Dal is now ready to be served.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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