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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

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.

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.

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.

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.