How To Make Tarka Dal
Tarka Dal Recipe. Tarka or "tadka" is a process of cooking in which spiced butter is used to season a dish. This is a classic, comforting lentil dish. Manju Malhi's recipe is fantastic with fresh coriander leaves and hot naan bread. Try our Tarka Dal recipe.
Step 2: Lentils
Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.
Bring 850ml of water to the boil in a non-stick pan, and add the lentils. Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy. Stir occasionally.
Step 3: Chop
Cut the ends off a medium onion, and finely chop.
Crush 2 cloves of garlic slightly. Remove the skin, and finely chop.
Step 4: Spice the butter
Over a medium heat, melt 30g of butter in a non-stick frying pan. Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.
Step 5: Onion and garlic
Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown. This will take about 6 minutes.
Step 6: More spice
Sprinkle in 1/4 teaspoon of chilli powder. Keep stirring.
Step 7: Lentils
Add the boiled lentils to the pan. Keep frying for another 3-4 minutes. The lentils will absorb the flavours of the butter and spices.
Step 8: Garam Masala
Add half a teaspoon of Garam Masala, and stir. Take the pan off the heat.
Step 9: Serve
Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.
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