Dal Tarka
Dal Tarka is a spiced lentil dish prepared by cooking lentils and tempering with aromatic spices and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yellow Lentils (rinsed and soaked) | 250 | Grams |
| Water (for cooking lentils) | 1 | Liter |
| Ghee (for tempering) | 3 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Tomato (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds (whole) | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Rinse and soak the yellow lentils in water for at least 1 hour.
- Drain the lentils and add them to a pot with 1 liter of water. Bring to a boil, then simmer until the lentils are soft.
- In a separate pan, heat ghee and add cumin seeds. Let them splutter.
- Add chopped onions to the pan and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
- Pour the cooked lentils into the pan with the spice mixture. Stir well and simmer for 5 minutes.
- Add garam masala and chopped coriander leaves. Mix well and remove from heat.
- Serve hot with lemon wedges on the side.
Prep
- Soak yellow lentils in water for at least 1 hour.
Kitchen equipment
Pressure CookerMortar and Pestle