How To Make Indian Tarka Dal
Aug 6th, 2008 by admin
Here is another recipe that I’ve tried at home a few times since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. Best of all, it’s really easy to make! I served it with steamed rice and white cabbage with red chillies, another of Manju’s recipes.
Ingredients: (for 2 hungry people)
- 200g / 7oz split red lentils
- 45g / 1½oz butter
- 6 curry leaves
- 1 green chilli, chopped
- ½ tsp brown mustard seeds
- ½ tsp turmeric
- ¼ salt
- pinch of asafoetida (if you don’t have this, you can use half a finely chopped onion & 2 cloves of garlic, also finely chopped. I actually prefer not using it)
What to do next:
Bring 500ml / 17fl oz water to boil in a large saucepan. Add lentils and return water to the boil. Reduce heat to low and simmer uncovered, stirring occasionally, for 20-25 minutes until mushy. Make sure lentils do not burn and add extra water if necessary (which I had to do, in small amounts).
Melt butter in frying pan over medium heat. Add curry leaves, chilli, mustard seeds, turmeric, salt and asafoetida. Fry, stirring constantly for 30 seconds or until the spices splutter. Again, make sure they do not burn.
If you are using chopped onions and garlic instead of the asafoetida, then fry these first until golden brown before adding the other ingredients.
Stir into lentils, cook for another 2 minutes and serve! A little sprinkle of sea salt was needed.
The verdict?
This is a dish that I’ll be adding to my small repertoire that I’ll make time and time again. I really enjoyed making it, as it involved no stress whatsoever! Best of all, the ingredients are cheap and you can make it for lots of people without any extra work.
Other Indian Recipes that you might like:
Click for all the Indian recipes on World Foodie Guide.
how wonderful. it looks most delicious.
I have to say, it really was delicious! And so easy to make. I’m going to make it again tomorrow with the cabbage and red chillies…
I love Tarka dal, but never managed to get it right at home. This recipe is so simple and so very good that it has already become a favourite in our kitchen. I have read that yellow lentils give a better consistency, so will try those next time, but the spice mix is just right for this dish.
Michelle – thanks! It was very easy to make. You should check out Manju’s website for more simple recipes. Let me know how it works with yellow lentils.
Helen Yuet Ling
hi
easy to make but not the same as our local indian, much more galic flavour and tasts roasted. any idaes to get this flavour
shev
shev – sorry, I followed the recipe exactly as Manju taught me in the class (and this is her recipe). I don’t know how to make it the way you’ve tried it. Why don’t you ask your local Indian?!
Helen Yuet Ling