📝 About This Recipe
A soul-warming staple of Indian home cooking, this Tarka Dal features a blend of split yellow lentils slow-simmered until creamy and then finished with a 'tarka'—a tempering of aromatic spices sizzled in hot ghee. This version uses a combination of Toor and Moong dal for the perfect balance of silkiness and texture, infused with fresh ginger and turmeric. The final flourish of fried garlic, toasted cumin, and dried chilies adds layers of smoky depth that transforms humble pulses into a culinary masterpiece.
🥗 Ingredients
The Dal Base
- 3/4 cup Toor Dal (Split Pigeon Peas) (rinsed until water runs clear)
- 1/4 cup Moong Dal (Split Yellow Gram) (rinsed)
- 4 cups Water (plus more for adjusting consistency)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (or to taste)
- 1 inch piece Fresh Ginger (finely grated)
- 2 pieces Green Chilies (slit lengthwise)
The Tarka (Tempering)
- 3 tablespoons Ghee (can substitute with neutral oil for vegan)
- 1 teaspoon Cumin seeds (whole)
- 3-4 pieces Dried Red Chilies (whole)
- 6 cloves Garlic (thinly sliced into chips)
- 1 small Red Onion (very finely chopped)
- 1 medium Tomato (finely diced)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 pinch Hing (Asafoetida) (optional but highly recommended)
Finishing & Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Garam Masala (high quality)
👨🍳 Instructions
-
1
Rinse the Toor and Moong dal together in a fine-mesh sieve under cold running water until the water no longer looks cloudy. Soak the lentils in a bowl of water for 30 minutes to ensure even cooking.
-
2
Drain the lentils and place them in a heavy-bottomed pot or Dutch oven with 4 cups of fresh water. Bring to a boil over medium-high heat.
-
3
As the water boils, use a spoon to skim off and discard any white foam that rises to the surface for a cleaner flavor.
-
4
Stir in the turmeric powder, salt, grated ginger, and slit green chilies. Reduce the heat to low and cover the pot partially with a lid.
-
5
Simmer gently for 45 to 55 minutes. The lentils are done when they are completely soft and have started to break down into a thick, porridge-like consistency.
-
6
Use a whisk or the back of a wooden spoon to lightly mash about a quarter of the lentils against the side of the pot. This creates that signature creamy texture.
-
7
In a separate small frying pan or 'tadka pan', heat the ghee over medium heat until it is hot and shimmering.
-
8
Add the cumin seeds and dried red chilies. Let them sizzle and pop for 30 seconds until the cumin becomes fragrant and darkens slightly.
-
9
Add the sliced garlic chips. Fry for 1 minute until they just begin to turn a light golden brown. Do not let them burn.
-
10
Stir in the finely chopped red onions. Sauté for 5-6 minutes until the onions are translucent and have golden-brown edges.
-
11
Add the diced tomatoes and a pinch of salt. Cook for 3-4 minutes until the tomatoes soften and the ghee begins to separate from the mixture.
-
12
Turn off the heat under the tarka pan. Stir in the Kashmiri red chili powder and hing. The residual heat will toast these spices without burning them.
-
13
Carefully pour the entire hot tarka mixture into the pot of simmering dal. It will sizzle loudly—quickly cover the pot with a lid to trap the aromatic smoke for 2 minutes.
-
14
Remove the lid, stir well, and add the garam masala, fresh cilantro, and lemon juice. If the dal is too thick, stir in a splash of boiling water to reach your desired consistency.
-
15
Taste and adjust salt if necessary. Serve hot in bowls.
💡 Chef's Tips
Soaking the lentils not only reduces cooking time but also helps in removing phytic acid for better digestion. Always use ghee if you can; it has a higher smoke point and provides a nutty, rich depth that oil cannot replicate. Be careful not to burn the garlic in the tarka; bitter garlic will ruin the delicate flavor of the lentils. If you have a pressure cooker or Instant Pot, you can cook the dal base in just 10-12 minutes under high pressure. For a smokier flavor, you can perform the 'Dhungar' method by placing a hot coal in a small bowl inside the dal pot and drizzling it with ghee before sealing.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or Jeera (cumin) rice for a complete meal. Pair with warm, buttered Garlic Naan or Laccha Paratha to scoop up the creamy dal. A side of Kachumber salad (diced cucumber, tomato, and onion) provides a refreshing crunch. Offer a dollop of plain Greek yogurt or a side of mango pickle for a tangy contrast. A glass of salted Lassi or a cold lager works beautifully to balance the spices.