Tarka Daal (Tadka Dhal)

Name: Tarka Daal (Tadka Dhal)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2 cups Red Lentils (Laal Masoor); - 1/4 cup Ghee (clarified butter); - 1 medium Onion, finely chopped; - 4 Garlic Cloves, minced; - 2 inches Ginger Root, minced; - 2 medium Tomatoes, pureed; - 1 1/2 tsp Salt (or to taste); - 2 tsp Chilli Powder (adjust according to spice preference); - 1/2 tsp Turmeric Powder; - 1 tsp Coriander Powder; - 1 tsp Cumin Powder; - 1 tsp Garam Masala; 1/4 cup Ghee; - 1 tsp Cumin Seeds; - 2 Garlic Cloves, sliced; - 4-5 Dried Red Chillies; - 7-8 Curry Leaves; - 4 Green Chillies, sliced; - Fresh Coriander, chopped (for garnish)

19 steps

Prep:20minCook:30min

A Heartwarming Bowl of Tarka Daal, a traditional Indian dish that brings warmth and comfort to any meal. Made with tender red lentils simmered to perfection and bathed in a spicy onion-tomato gravy, this dish is elevated by a fragrant tarka (tempering) of cumin seeds, garlic, dried red chillies, and curry leaves. Garnished with fresh coriander, Tarka Daal is not just a meal; it’s a celebration of flavors that pairs beautifully with steaming basmati rice or soft chapatis. Perfect for family gatherings or a cozy dinner, this dish is a true testament to the heart of Indian cuisine. Dive into a bowl of goodness and experience the love and warmth in every spoonful!

Updated at: Mon, 18 Nov 2024 19:54:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories518.9 kcal (26%)

Total Fat22.7 g (32%)

Carbs60.5 g (23%)

Sugars5.6 g (6%)

Protein21.4 g (43%)

Sodium856.8 mg (43%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

For the Daal:

2 cupsRed Lentils

Laal Masoor

¼ cupGhee

clarified butter

1Onion

medium, finely chopped

4garlic cloves

minced

2 inchesGinger Root

1 ½ tspSalt

2 tspChilli Powder

adjust according to spice preference

½ tspTurmeric Powder

1 tspCoriander Powder

1 tspcumin powder

1 tspGaram Masala

For the Tarka (Tempering):

¼ cupghee

Instructions

Step 1

Rinse the red lentils under cold water until the water runs clear to remove any dirt or impurities.

Step 2

Soak the lentils in water for about 20 minutes. This step helps reduce cooking time.

Step 3

In a large pot, melt 1/4 cup of ghee over medium heat.

Step 4

Add the finely chopped onion and sauté until it becomes translucent and slightly golden, about 5-7 minutes.

Step 5

While the onions are cooking, prepare the tomato puree. In a blender, combine the tomatoes, minced ginger, and minced garlic. Blend until smooth.

Step 6

Once the onions are ready, add the tomato puree to the pot. Stir well.

Step 7

Add the salt, chilli powder, turmeric, cumin powder, coriander powder, and garam masala to the pot with the onion-tomato mixture.

Step 8

Cook this mixture for about 10-15 minutes, stirring frequently, until it thickens and the oil starts to separate from the gravy.

Step 9

In a separate pot, add the soaked lentils and approximately 1 liter of water. Bring to a boil over medium-high heat.

Step 10

Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender and cooked through. You can mash them lightly with a spoon if you prefer a smoother texture.

Step 11

Once the lentils are cooked, add them to the pot with the spicy onion-tomato gravy. Mix thoroughly to combine.

Step 12

Let the daal simmer for an additional 10 minutes to allow the flavors to meld together. You can add more water if you prefer a thinner consistency.

Step 13

In a small pan, melt the remaining 1/4 cup of ghee over medium heat.

Step 14

Add the cumin seeds and let them splutter for a few seconds.

Step 15

Next, add the sliced garlic, dried red chillies, and sauté for about 1-2 minutes until the garlic turns golden brown.

Step 16

Turn off the heat and immediately add the curry leaves and sliced green chillies (be cautious as they may splatter).