Tarka Dal

Recipe by KVasanth
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • Dal
  • 1 14
    cups mung dal (miniature split yellow lentils)
  • 12
    cup masoor dal (split red lentils)
  • 3 12
    cups water (or more to keep fluid)
  • 1
    tablespoon ginger or 1 tablespoon garlic paste
  • 12
    teaspoon turmeric
  • 2
    hot green chili peppers, chopped finely
  • 2
    tomatoes, chopped
  • 12
  • 12
    cup drumstick leaves (well, actually, not the leaves but the drumstick itself, but it won't accept the term- it's a widely)
  • 14
    cup curry leaf, loosely ripped
  • 1 12
    tablespoons lemon juice
  • Tarka
  • 3
    tablespoons rice bran oil (or other healthy oil)
  • 14
  • 14
    teaspoon kalonji seeds (or black onion)
  • 1
    onion, chopped finely
  • 1 12
    teaspoons ground cumin
  • 1 12
    teaspoons ground coriander
  • 1
    teaspoon garam masala
  • 2
    dried red chilies (optional, depending on how much heat you like)
  • 12
    teaspoon salt
  • Garnish
  • 14
    cup chopped cilantro
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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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