I really don’t know about yours, but my kids would happily tuck into this comforting tasty Dal Tarka at least once a week - That’s one nutritious mid-week dinner sorted. This recipe is great for Vegetarians/ Vegans or anyone looking for a meat-free option. It’s the perfect accompaniment for spicer curries like Rogan Josh, Mushroom Bhaji, or even Chana Masala.
About this Super Easy Indian Dal Tarka
Okay, I am not even calling this a recipe, because it is super easy, versatile, and adaptable. Sometimes I make them only with red lentils (also known as masoor dal) or a combination of lentils like Toor dal, Moong Dal, Split Yellow Peas, Chana Dal, or just Moong Dal Tadka!
This recipe is adaptable and can be made with almost any lentils. But Don’t forget the important step - Tarka, which is either added on the top like a garnish or stirred into the dal. What makes this Dal Tadka recipe just like the Indian restaurant is the secret Ingredient Ghee.
My mum always added a Tarka to her Dal with ghee and hence her Dal is top-notch. Simply swap ghee for vegetable oil or sunflower oil for a Vegan Dhal Tarka.
Ghee adds the magic to dal, Indian curries, and cumin rice and makes any dish extra special. If you are wondering - Oh I don’t have ghee at home? It is easy to make at home and stays fresh for up to 3 weeks if properly stored. All you need is unsalted butter at room temperature to make Ghee ( Clarified Butter ).
Why make this Dal Tarka recipe?
It is really Easy, Quick, and Budget-friendly. To make this really easy Dhal, I use split small red lentils ( which are easily available in most supermarkets in Asian Isle ) A hearty dish made mostly with cupboard staples. Just like Takeaways or the ones they serve in Indian restaurants in the comfort of your home. Dhaal is Healthy - Red lentils are super easy to cook, packed with protein, iron, fiber, and vitamins. 30 minutes - Tuck into a healthy restaurant-style dish in under 30 minutes, still leaving you feeling nourished. Perfect for Busy Days You have at least half a packet of dried red lentils. And this recipe comes together in a jiffy! Great as a Beginner’s Indian food recipe and you really cannot go wrong with it!
What is Dal Tarka?
The word Dal means ‘Lentil Soup’ and Tarka translates to the act of ’tempering/ frying spices in ghee / hot oil.’ When the spices begin to pop and sizzle, you add them towards the end of the cooking process, stir in, or/and at the top. Garnish with coriander leaves and enjoy.
What is Restaurant style Tarka Dal made of?
In the UK, restaurant style Daal is made with red lentils ( masoor dal ) as it cooks quickly and uniformly. Dal is a staple ingredient in an Indian household, especially vegetarian/vegan. We cook with at least 10 different varieties on a regular basis, especially since it’s so comforting and nutritious. At home, I make this Tarka Dal at least once a week with red lentils or a combination of lentils. Each of the dals has a different flavor and can have a huge impact on the outcome of the dal (in a good way! )
How to make Quick Dal Tarka?
For this, I highly recommend using a Pressure Cooker like Instant Pot or Ninja Foodie or Morphy Richards my pot or even traditional Indian stove top one. Pressure Cooking the lentils will reduce the cooking time by half and you really do not need to babysit. Once the dal is cooked, prepare the tadka in a separate frying pan and add it right at the top. Garnish with coriander leaves and drizzle lemon juice if you like. Although you can make it one pot, it tastes best when the tempering is added right at the top. Give it good mix and then serve hot. We make Dal Tadka at least once a week. Although for a quicker Tarka Daal recipe, Red lentils work the best. Best of all - you can make this tasty dal in pot or even in a pressure cooker.
How long to cook red lentils?
To Cook On a Stove Top - Use a large saucepan for cooking lentils. Add the lentils, and enough water to boil. Do not cover too tightly as the liquid can boil over. Reduce heat and simmer until they are just tender. Skim any foam on the go. Split Red lentils take about 15-18 minutes. If you like it softer, cook for a longer time. To Cook Red Lentils in Instant Pot - Place the washed lentils, and water in the inner pot of the Instant Pot. Secure the lid and turn the vent to seal. Pressure cook on HIGH for 5 minutes and NPR.
Do I have to rinse the Red Lentils?
Lentils, Beans, and Rice have debris and dirt. A typical packet does not say to rinse the lentils. However, it is necessary to wash red lentils in fresh water at least 4-5 times, until clear. Washing the lentils will remove the possibles dirt, starch, and foaming. If you have plenty of red lentils in your pantry, consider making Dhal soup and carrot and red lentil soup.
Serving Suggestions
Serve Dal Tarka with Steamed rice, kachumber salad, and poppadom for a comforting meal. Masoor tarka Dal is easy to make plus so delicious and healthy.
Serve this easy Dhal in many ways –
It’s the perfect accompaniment for spicer curries like Cauliflower chickpeas curry, Vegetable Jalfrezi, Rogan Josh, Mushroom Bhaji, or even Chana Masala. This recipe is great for Vegetarians/ Vegans or anyone looking for a meat-free option. As a component of the large Indian feast comprising of Okra Curry, Paneer Butter Masala, Naan bread or Plain paratha, Mango chutney, Cucumber raita along with Vegetable Pakora,Onion bhaji, Samosa, and Mango Lassi.. Along with Yellow pilau rice and a glass of cucumber lassi.
How to make Indian Red Lentil Dahl Tarka?
LINKIES - I am linking this up to Cook Blog Share. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters! Step 2: Cover the saucepan with a lid checking in between. Simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes. Step 3-4:Once the lentils are cooked, simply whisk them through for a smooth consistency. Season with salt.
Tadka for Dal
Step 5:Heat the ghee in another frying pan. Once the ghee has melted, add a teaspoon cumin seeds, fennel seeds, dried red chillies, and allow the seeds to pop. If you are using asafoetida (optional), add a pinch at this stage. Add onion, ginger-garlic, and fry for 3 minutes until translucent. DO NOT BROWN THE ONIONS. Step 6:Next, add the tomatoes, spice powders, salt and cook for 4-5 minutes. Just enough until the tomatoes are soft. Step 7:Pour the prepared Tarka into the lentil dhaal and stir. Cook again for another 1 minute, so that the Tarka gets infused well. Step 8:Garnish with fresh coriander leaves (cilantro). Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.
