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.
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.
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.
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.
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 Recipe
- 12 oz Masoor Dhal
- 6 cups Water
- 1 tsp Turmeric
- 1 tsp Salt
- 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
- 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
- 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
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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