Tarka Dal
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Dal
- 295.73 ml mung dal (miniature split yellow lentils)
- 118.29 ml masoor dal (split red lentils)
- 828.06 ml water (or more to keep fluid)
- 14.79 ml ginger or 14.79 ml garlic paste
- 2.46 ml turmeric
- 2 hot green chili peppers, chopped finely
- 2 tomatoes, chopped
- 118.29 ml cauliflower
- 118.29 ml drumstick leaves (well, actually, not the leaves but the drumstick itself, but it won't accept the term- it's a widely)
- 59.14 ml curry leaf, loosely ripped
- 22.18 ml lemon juice
-
Tarka
- 44.37 ml rice bran oil (or other healthy oil)
- 1.23 ml brown mustard seeds
- 1.23 ml kalonji seeds (or black onion)
- 1 onion, chopped finely
- 7.39 ml ground cumin
- 7.39 ml ground coriander
- 4.92 ml garam masala
- 2 dried red chilies (optional, depending on how much heat you like)
- 2.46 ml salt
-
Garnish
- 59.14 ml chopped cilantro
directions
- Be sure to rinse all lentils thoroughly, until the water runs quite clear.
- In a large dutch oven (or other large pot), add in all the ingredients for the dal and bring to a boil.
- Once dal reaches a boil, turn the heat down and simmer for 30 minutes. Stir occasionally, mashing lentils down to create a thick (but still quite liquid) mixture.
- In a separate skillet, heat oil over high heat. Add in mustard and kalonji seeds, allowing them to sizzle for 5-10 seconds. Add in the onion and the rest of the spices, stirring until the onion starts to brown.
- Pour onion/spice mixture over dal, and stir to incorporate completely. Add salt to taste.
- Simmer for a further 15 minutes to allow the flavors to marry.
- Stir in cilantro just before serving.
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RECIPE SUBMITTED BY
<p>I'm an American living in England, married to a fantastic guy. We have two little girls- a 3 1/2 year old extremely finnicky eater and a 6 month old who has yet to come across any flavor she doesn't like (including cauliflower, parsnip, beef, lentils, etc). Go figure.</p>