Tarka Dhal or Dhal Tarka, is a popular Indian dish made from lentils and seasoned with a tempering of spices.
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes (pot method) or 15-20 minutes (pressure cooker method)
Total Time: 45-55 minutes (pot method) or 30-35 minutes (pressure cooker method)
Ingredients:
For Dhal:
- 1 cup split red lentils (masoor dhal)
- 3 cups water
- 1 medium-sized onion, finely chopped
- 2 tomatoes, chopped
- 1 green chili, chopped (adjust according to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
For Tarka (Tempering):
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 dried red chilies
- A pinch of asafoetida (hing)
- A handful of fresh coriander leaves, chopped
Instructions:
- Prepare the Dhal:
- Rinse the lentils under cold water until the water runs clear.
- In a pot, combine the lentils, water, chopped onion, tomatoes, green chili, turmeric powder, cumin powder, coriander powder, and salt.
- Bring to a boil and then simmer over medium heat until the lentils are soft and cooked through. This may take about 20-30 minutes. You can use a pressure cooker to expedite the cooking process.
- Temper the Dhal (Tarka):
- In a separate small pan, heat ghee or oil over medium heat.
- Add cumin seeds and mustard seeds. Allow them to splutter.
- Add minced garlic, grated ginger, dried red chilies, and a pinch of asafoetida. Sauté until the garlic turns golden brown.
- Combine Tarka with Dhal:
- Pour the prepared tempering (tarka) into the cooked dhal and stir well.
- Finish and Garnish:
- Allow the dhal to simmer for a few more minutes so that the flavors meld together.
- Garnish with fresh coriander leaves.
- Serve:
- Tarka Dhal is typically served hot with rice or Indian bread (naan, roti).
Adjust the spice levels and consistency of the dhal according to your preferences.
