A Daal Tarka : Flavourful and Comforting Dish - By Being Indian Team

Perfect Daal Tarka is a soul-satisfying dish that brings together rich, aromatic spices and hearty daal in perfect harmony. This simple yet flavourful recipe is a staple in many kitchens, known for its warm, comforting taste. Whether served with rice or fresh bread, it’s a timeless meal that offers both nourishment and delight with every bite. In the summertime, I like to cook the Daal Tarka in a clay pot over charcoal.

Ingredients
Lentils (Dal):

1 cupyellow split lentils (toor dal or moong dal)

6 cupswater (plus extra if needed)

1tsp ground turmeric

Tarka (Tempering):

3tbs Desi ghee (clarified butter) or vegetable neutral oil

1tsp cumin seeds

1/2tsptsp mustard seeds

6tsp cloves garlic, finely chopped or minced

2inch piece ginger, finely chopped or grated

4 green chilies, slit or chopped

1/2tsp red chili powder

1tsp ground coriander

1/2tsp garam masala (optional)

Salt to taste

Preparation

1. Cook the Lentils (Dal):
1. Rinse the lentils (toor dal or moong dal) thoroughly under running water.
2. In a pot or pressure cooker, add the rinsed lentils along with the 6 cups of water, turmeric, and a pinch of salt.
3. If using a pressure cooker, cook for 1-2 whistles. If using a regular pot, simmer for 25 to 30 minutes until the lentils are soft and mushy.
4. Once cooked, mash the dal lightly with a spoon and set aside.

2. Prepare the Tarka (Tempering): 
5. Heat 3 tbsp of ghee or vegetable oil in a small pan on medium heat.
6. Add the cumin seeds and mustard seeds. Let them splutter.
7. Add the finely chopped garlic cloves and grated ginger. Sauté until the garlic turns golden.
8. Now add the chopped green chilies and a pinch of asafoetida (hing). Stir for a few seconds.
9. Add the finely chopped onion to the pan and sauté until it turns golden brown.
10. Then, add the chopped tomatoes along with the red chili powder, ground coriander, and salt to taste.
11. Cook the tomatoes until they soften and the oil starts separating from the sides.
12. Add the garam masala, if desired, and mix well.

3. Combine the Tarka with the Dal:
13. Pour the cooked tarka mixture into the mashed lentils. Stir well to combine.
14. Let the dal simmer for 5 to 7 minutes on low heat to absorb all the flavours. Adjust by adding more water to get your desired consistency.

4. Final Tarka (Tempering) (Optional):
15. For extra flavour, you can make a second tarka. Heat 1 tsp of ghee or vegetable oil,

add ¼ tsp cumin seeds, a pinch of red chili powder, and pour this over the dal just before serving.

5. Garnish and Serve:
16. Garnish the Daal with freshly chopped coriander leaves.
17. Serve hot with steamed rice, roti, or naan, with onion and green chilies on the side. Enjoy your delicious Daal Tarka!