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Easy Tarka Dal Recipe

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4.4 from 10 reviews

This Easy Tarka Dal recipe is a quick and healthy Indian side dish made with red lentils cooked to creamy perfection and topped with a flavorful tempering of spices, onion, garlic, and tomato. It pairs beautifully with steamed rice, roti, salad, and poppadoms for a comforting and authentic midweek meal.

Ingredients

Dal Ingredients

  • 1 cup Red Lentils (Masoor Dal) – 190 g
  • 3 cups Water
  • 1 green chili (optional)
  • ½ teaspoon Turmeric powder
  • Salt to taste

Tarka (Tempering) Ingredients

  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fennel seeds
  • 2 Dried Red Chillies
  • 1 medium Onion, diced
  • 1 inch Ginger, grated or finely chopped
  • 3 Cloves Garlic, minced
  • 1 Tomato, diced
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chili powder
  • ½ teaspoon Coriander powder
  • 2 tablespoons Fresh Coriander leaves, chopped (for garnish)

Instructions

  1. Prepare and Cook Lentils: Rinse the red lentils thoroughly 4-5 times in cold water until the water runs clear to remove excess starch and minimize foaming. Drain well. In a saucepan, combine lentils, water, turmeric powder, and green chili (if using). Bring to a simmer over medium-high heat, skimming off any foam that rises. Cook uncovered for about 18-20 minutes until lentils are tender.
  2. Smooth the Dal: Once the lentils are cooked, whisk them gently to achieve a smooth consistency. Add an additional ¼ to ½ cup water if the dal is too thick. Season with salt and keep warm.
  3. Prepare Tarka (Tempering): In a separate pan, heat ghee or oil over medium heat. Add cumin seeds, fennel seeds, and dried red chilies. Let the seeds pop and release their aroma. Add diced onion, grated ginger, and minced garlic, frying for about 3 minutes until the onions are translucent.
  4. Add Spices and Tomato: Stir in diced tomatoes, turmeric powder, chili powder, coriander powder, and salt. Cook this mixture for 4-5 minutes until the tomatoes soften and the spices meld together.
  5. Combine Tarka and Dal: Pour the prepared tarka over the cooked lentils and stir well to combine. Allow the dal to cook together for another 1 minute so the flavors meld beautifully.
  6. Garnish and Serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve your delicious tarka dal hot with steamed rice, chapati, or roti along with salad and poppadoms for a complete meal.

Notes

  • For quicker preparation, you can make a homemade onion-tomato masala paste and add ½ cup of it to cooked dal, cooking for 3-4 minutes to enhance flavor.
  • Always rinse the lentils until water runs clear to reduce foaming during cooking.
  • Add the tempering (tarka) at the end of cooking to maximize the flavor infusion.
  • Using ghee for the tarka provides a rich, authentic taste similar to traditional Indian restaurant dal.
  • If short on time, use pre-made Bhuna or Balti cooking sauces to boost flavor instantly.

Find it online: http://bitezly.com/easy-tarka-dal-recipe/