How To Make Tarka Dhal

Step 1: For the Dhal

In a saucepan, add the dhal and 5 cups of water. Then add two teaspoons of salt, turmeric, bay leaves and half of the sliced onion. Leave to cook on a low heat for 15 minutes.

After the 15 minutes have finished, partially cover the saucepan with a lid but leave a small gap open. Leave to cook for another 15 minutes on a low heat, stirring occasionally.
There should be yellow foam on the surface, which should be drained off and discarded using a slotted spoon.
Now stir the dhal thoroughly and mash this with a spoon or potato masher for 3 minutes. Add 3 cups of water and leave to boil, whilst the saucepan is uncovered, on a moderate heat (approximately 15 minutes).

Step 2: Make the Tarka

For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the remaining half of the sliced onion with half a teaspoon of salt and sauté until the onion has softened and is golden brown. Now add the grated garlic, bird's eye chillies (or dried chillies) and fresh coriander leaves, and cook for a further two minutes.

Step 3: Mix Together

Add the Tarka to the dhal in the saucepan and stir gently.

Step 4: Serve

Serve with plain rice or Roti.

Done