yet another daal recipe but it’s a really good one.
I wanted to make the tarka dal that we order without fail every time we go to an Indian restaurant and I’ve put together instructions from two recipes as well as making my own modifications. Two tarkas give the dal incredible flavour and using chana dal (split chickpeas) makes all the difference to the texture.
I make a big batch as leftovers taste great the next day and it freezes well. I’ve specified a large quantity of garlic but if you’re a fan of restaurant tarka dal you’ll know why. We’re all social distancing at the moment so it shouldn’t matter anyway.
I like this dal to be fairly thick but if you’d prefer a more soup-like texture then increase the water to 1¾ litres.
The water that the lentils cook in will be absorbed; the lentils don't need to be drained.
Be mindful not to add too much salt if your butter is already salted.
The fenugreek leaves aren’t essential - I’m trying to use mine up but the dal is perfectly good without them.
Make this dal vegan by swapping the butter/ghee for vegetable oil.
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