- Dish type
- Main course
- Vegetarian curry
This red lentil tarka dal is wonderfully fragrant with a mix of spices that are quickly heated in ghee and added just before serving.
19 people made this
- 150g red lentils
- 1 tablespoon curry powder
- 1 tablespoon ground turmeric
- 2 bay leaves
- 1 (1cm) piece root ginger, grated
- 1 pinch salt
- 1 tomato, chopped
- For the tarka
- 1 tablespoon ghee (Indian butter)
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- 1 garlic clove, crushed
- 1 teaspoon ground cayenne pepper
- 2 tablespoons fresh coriander leaves
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Rinse the lentils. Heat the lentils in a saucepan with about 350ml water, the curry powder, turmeric, 1 of the bay leaves, ginger and salt, and cook until tender, about 15 minutes.
- Stir in the tomato, and cook for 5 minutes more. Pour the lentils into a serving bowl.
- Make the tarka: This is a way of quickly heating the spices to add to the lentils. Heat the ghee in a stainless steel ladle or small saucepan. Check to see if the ghee is hot enough by adding a few cumin seeds. If they sizzle, it is hot enough.
- Add the cumin seeds, asafoetida, remaining bay leaf and garlic, and cook until fragrant and the garlic is golden, about 1 minute. Stir in the cayenne pepper. Pour the ghee and spices into the lentils, and stir. Garnish with fresh coriander.
Reviews & ratingsAverage global rating:(3)
Masoor Dal Tadka Recipe, How to Make Masoor Dal, Red Lentils Recipe
Masoor Dal Tadka Recipe or Indian Red Lentil Recipe is common delightful dal tadka. Red Lentils are exceptionally flavorful and delicious. Dal Tarka is likewise an extremely basic dish arranged at eateries and restaurants. Check this recipe on the best way on how to make masoor dal in gujarati style.
This masoor dal tadka recipe is used at every day dinner, at the vast majority of the spots in India. It burns-through less an ideal opportunity for cooking and furthermore economical dal utilized. These red lentils are additionally effectively accessible in the US Market
To make Masoor Dal Tadka in Gujarati Style is very easy and it can be cooked within 20 minutes with the tempering. These Red Lentils Recipe is also called the gujarati khatti meethi dal.
There different types of Dal Recipes available like Punjabi Dal, Guajrati Dal, Tadka Dal, Dhaba Dal. And these Dal Recipes are mostly North Indian Recipes.
Indian Lentils with Spiced Oil (Tarka Dal)
This dish combines two classic Indian recipes&mdashdal, or lentil stew, and tarka, a mixture of spices and/or aromatics that have been bloomed in hot oil. We use red lentils that cook quickly and readily break down to a coarse but velvety puree, then finish them with a heady blend of mustard, cumin, alliums and fresh chilies sizzled in coconut oil. You can lightly crush the mustard and cumin seeds for the tarka all at once using a mortar and pestle or the bottom of a skillet. Serve the lentils with basmati rice or warmed naan, and if you like, with cilantro sprigs, lemon wedges or plain yogurt on the side.
Don't overcook the mustard and cumin seeds in the coconut oil. The goal is to release their essential oils, not to toast them until browned. As soon as the seeds begin to sizzle, add the remaining ingredients.
- 250g/9oz chana dal, rinsed until the water runs clear
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3–4 whole green chillies, pricked with a knife
- 2cm/¾in piece fresh root ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- ¾ tsp ground turmeric
- ¾ tsp garam masala
- 1½ tsp ground coriander
- handful fresh coriander leaves, chopped
- salt and freshly ground black pepper
Place the lentils and 900ml/1¾ pints of water into a saucepan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds, or until fragrant.
Add the onion, chillies and ginger and fry for 4–5 minutes, or until golden brown.
Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15–20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and pepper. Stir in the chopped coriander just before serving.
The chana dal need to be rinsed thoroughly until the water runs clear before using.
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Red Lentil Tarka
Indians tend to eat protein-rich legumes with many meals. Often these are prepared with just a flavoring or tarka, of whole cumin seeds, asafetida, and whole chiles popped in hot oil or ghee. Mustard seeds and a choice of garlic, curry leaves, onions, or even tomatoes may be added to this tarka. I have use red lentils here, partly because they are sold by all health food shops and make the shopping very easy, but mainly because they cook faster than most other traditional dals (split peas). Serve this dish with plain rice and a simple meat or vegetable. Yogurt relishes and pickles make good accompaniments.
From page 83 of Madhur Jaffrey's Quick & Easy Indian Cooking.
2. Put the oil in a small frying pan and set over medium-high heat. When the oil is hot, put in the asafetida then, a second later, add the cumin seeds. Let the cumin seeds sizzle for a few seconds. Put in the red chiles. As soon as they turn dark red (this takes just a few seconds), lift up the lid of the lentil pan and pour in the contents of the frying pan, oil as well as spices. Cover the saucepan immediately to trap the aromas.
Tarka Dal recipe
A long time ago I used to think I didn’t like lentils, which was nonsense as I’d never even tried them. Now lentils find their way into loads of my dishes and this is yet another dal recipe but it’s a really good one.
I wanted to make the tarka dal that we order without fail every time we go to an Indian restaurant and I’ve put together instructions from two recipes (see recipe credits below) as well as making my own modifications. Two tarkas give the dal incredible flavour and using chana dal (split chickpeas) makes all the difference to the texture.
I make a big batch as leftovers taste great the next day and it freezes well. I’ve specified a large quantity of garlic but if you’re a fan of restaurant tarka dal you’ll know why. We’re all social distancing at the moment so it shouldn’t matter anyway.
I like this dal to be fairly thick but if you’d prefer a more soup-like texture then increase the water to 1 ¾ litres.
The water that the lentils cook in will be absorbed the lentils don't need to be drained.
Be mindful not to add too much salt if your butter is already salted.
The fenugreek leaves aren’t essential - I’m trying to use mine up but the dal is perfectly good without them.
Pick over the lentils for any grit. Place them in a bowl and wash in several changes of water. Drain the lentils and put them in a heavy-based pan with 1.2 litres (2 pints) water and the turmeric. Stir and bring to a simmer. Cover, leaving the lid slightly ajar. Cook the lentils over low heat for 35–40 minutes or until the lentils are tender, stirring occasionally
Add the salt to the lentils, mix and leave, covered, over low heat. Heat the ghee or vegetable oil in a frying pan over fairly high heat and, when hot, add the asafoetida followed by the cumin seeds. Let the cumin seeds sizzle for a few seconds and then add the chillies. As soon as they turn dark red - this takes just a few seconds - pour the contents of the frying pan into the lentils and mix.
The Best Easy Dal Recipe
Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.
So here I am, continuing to push lentils on you all. But this time, I am staying closer to the lentil’s comfort zone with a tarka dal style recipe. With allll the flavor.
10 years ago, if you’d talked to me about a lentil curry, stew or soup, I’d have glazed over and put it firmly in the camp of “predictable vegetarian fare”. But then I discovered dal and realised that maybe everyone else had a point.
In fact my green lentil dal recipe has within weeks of being posted become one of the most popular recipes on this blog, so it definitely seems like we’re generally all on the same page here.
But if you’re still wavering on these legumes, it’s time to take the plunge and see how lentils can be transformed into the most decadent, creamy bowl of comfort food. If treated with the right amounts of gentle spice, garlic, salt, more garlic, butter, and even more garlic, there is very little chance you could find them boring.
Is this an authentic tarka dal recipe?
No, no and some more no. It’s what this London gal can hack together with the stuff in her kitchen. I use a frying pan rather than a tarka pan, butter instead of ghee, and I add Spanish smoked paprika.
It is delicious and I stand by it, but it’s more of a fusion cuisine (like all my global recipes).
If you want to make a more legit tarka dal, I’ll direct you to this recipe from Manali which looks pretty epic.
How to bring the flavor…
For me, this dal + rice + nan is my complete meal. Not a side dish. So I really want to flavor it well and I don’t want it too subtle.
If you prefer things understated, or you’re making it as a side dish and just want it to be a little bit of a creamy addition, you could reduce some of the ingredients. Cut the spices in half, even.
This is a garlic lovers dream. There is a lot of garlic here. Some of it’s minced (which gets the flavor distributed through the dal nicely) and some is sliced (to get some crispy garlic bits floating around in there). If you’re not convinced by the garlic quantities going on here, I understand. (Well, OK I don’t really understand but I do respect it). You can either cut it all in half or omit the sliced garlic.
This recipe also uses several spices, all of which you should be able to find in the supermarket. Fenugreek seeds might be harder to track down but I’d really urge you to try! I find the flavor they add takes me a step closer to something you get in a legit curry house. If you just can’t, mustard seeds can sub in.
I add a big ol’ pat of salted butter at the end, which enhances the yumminess quite a lot. To make this vegan, use coconut oil or a flavorful vegan butter.
What makes this dal so easy?
I’m calling this an easy recipe, because it’s got very chill workflow and is a little quicker than some other dal recipes out there. Let’s discuss.
I use the method of a tarka dal, where we cook the lentils with just some tumeric and salt.
Then we stir a tarka (a buttery mix of fried onion, spices and garlic) into the lentils right at the end.
Preparing that tarka is where all the work is at, because of all the things that need to be gathered and chopped.
So with this recipe, all that prep overlaps with the cooking time for the lentils instead of coming before it, which saves a lot of time.
I have also opted to use red lentils which are the fastest cooking type. When I make this dish, I generally find that my lentils are ready at the same time as my “tarka”. It’s efficient like that.
Will it really take 30 minutes?
So, the first time you make it? NOPE. It will absolutely take longer.
Everything comes together in 30 minutes when you know what you’re doing and move through all the gathering, chopping and cooking with confidence. You never get that on your first attempt at making a recipe.
To speed things up, read over the instructions in full, look at the pics above, and get really comfortable with how it’s going to flow. The second and third time you make this, when you only need to glance at the recipe to remind you of the quantities, that’s when you’ll be getting it done around the 30 minute mark.
Fat-Free Dal Tadka
Dal Tadka is the dish that made my daughter love Indian food. Years ago, E resisted every time her father and I wanted to go to our favorite Indian restaurant. She wasn’t a big fan of our usual favorites–Baingan Bhurtha, Channa Masala, Aloo Gobi–but once she tried the Dal, she was hooked. That restaurant is now one of her favorites.
The only problem with restaurant Dal Tadka is the oil (or, possibly, ghee). The word tadka or tarka means tempering whole spices, such as mustard and cumin seeds, by frying them in oil to release their flavors. That flavored oil is then poured on top of the dish, the dal (lentils), in this case.
So you can see the problem for a no-added-oil diet. In the past I’ve tried cooking the whole spices in just a touch of oil (1/8 teaspoon in this Masoor Dal) but I’ve always wanted to find a truly fat-free way to get that restaurant dal flavor.
This time, instead of frying the spices in oil, I just cooked them along with the lentils in my Instant Pot and then added browned onions and red pepper to the top. The result isn’t as decadent as the restaurant version, but we found it just as delicious.
I served the dal over brown basmati rice along with a new version of Okra Masala, which I will post soon, as well as E’s other favorite Indian dish, vegetable samosas. Unfortunately, the samosas came from the local Indian grocery and were, I’m afraid, fried, but if you’re looking for a healthy substitute, check out my fat-free samosa wraps.