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Home / Food / Side Dishes

Best tarka dahl

Published February 12, 2021 | Updated December 26, 2022 | By Mandy & Jane

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Tarka dhal on a wooden board with naan bread

Treat yourself to the best tarka dhal

This has to be one of the best tarka dhal recipes for you to try.

What’s great, is that it’s very easy to make.

What is tarka dhal made of?

In a nutshell, tarka dhal is made from lentils and a combination of spices.

You heat the spices in oil and this gives the lentils their wonderful flavour.

Masoor dhal in a bowl

Is dhal easy to make?

Yes, dhal is very easy to make but it takes time, you have to allow a good hour to cook a delicious dhal.

The preparation time is just a few minutes and apart from a few stirs of the pot while you are cooking, it.

This is a great dish to have when you are hosting an Indian banquet, feast or putting together a thali.

Fresh red chillies

I don’t like dishes that are too spicy, will I like this?

Don’t forget that you are in control of everything in this dish.

It will be you that is adding in the chillies, so instead of putting them all in at the same time, add a few and taste.

Keep tasting all the way through the cooking process.

Dhal itself is not spicy, it’s just what you add to it that makes it spicy.

Leave out some of the chillies and you’ll have a dish that is perfect for your palate.

Tarka dhal with chicken madras and naan bread

What goes well with this dish?

Dhal goes well with pretty much any Indian meal, it complements many different dishes.

Aubergine curry, vegetable korma and saag aloo are all great dishes to eat dhal with.

Don’t forget your naan bread.

Dip your naan bread into dhal, it really is a delicious dish.

Homemade Indian Naan bread on a wooden serving board

How do I make tarka dhal from scratch?

That’s easy to answer. Just follow the step by step guide below and you’ll soon be filling your home with the wonderful aromas of tarka dhal!

Best tarka dhal with naan bread and lentils
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Best Tarka Dhal Recipe

A great dhal dish really does enhance your Indian feast. Here we show you how to make a delicious and flavoursome tarka dhal.
Prep Time45 mins
Cook Time10 mins
Servings8
Calories228
Course: Dinner Party, Side Dish
Cuisine: Indian
Author: Mandy Applegate | Splash of Taste
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Utensils

Large pot
Frying pan
Chopping board
Sharp knife

Ingredients

The Dhal

  • 12 oz Masoor Dhal
  • 6 cups Water
  • 1 tsp Turmeric
  • 1 tsp Salt

The Tarka

  • 4 tbsp Vegetable oil
  • 2 Onions
  • 2 tbsp Tomato puree
  • 2 tsp Kashmiri chilli
  • 1 tsp Mustard seeds
  • 2 tsp Cumin seeds
  • 2 Green chillies
  • 3 Garlic cloves
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • Handful of fresh coriander chopped
US Customary – Metric

Instructions

The Dhal

  • In a large pan put the lentils, turmeric and the water and bring to a boil, then turn the heat down and simmer
  • Cover with a lid, you may need to skim the top of the water to get rid of any scum
  • Simmer for around 50 minutes until the lentils are nice and soft

The Tarka

  • Heat up the oil in a pan and add in the cumin and the mustard seeds
  • When they start to crackle, then add in the onion, the garam masala and the turmeric and cook until the onions are soft and translucent
  • Now add in the chillies – be careful only to add enough for your own palate – then cook for a couple of minutes
  • Stir in the tomato paste and give it a good stir for around 30 seconds, it should smell lovely
  • Now transfer the mixture into the cooked dhal and give it a really good stir, you want to make sure it's all combined
  • Taste it and add seasoning
  • Stir through the coriander and place into a serving bowl
  • Enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Sodium: 334mg | Potassium: 475mg | Fiber: 14g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 4mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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