Tarka Dal (Tempered Lentils)
Tarka Dal is a traditional Indian dish of yellow lentils cooked to creamy perfection and topped with a flavorful, spiced tempering (tarka) made from aromatic spices, garlic, and onions. This comforting and protein-rich dal is a staple in Indian households, celebrated for its rich texture and vibrant taste.
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Ingredients
- 200 gramsyellow moong dal (split yellow lentils)
rinsed and drained
- 800 mlwater
- 0 ½ teaspoonturmeric powder
- 1 teaspoonsalt
adjust to taste
- 2 tablespoonsghee (clarified butter) or vegetable oil
- 1 teaspoonmustard seeds
- 1 teaspooncumin seeds
- 0 ¼ teaspoonasafoetida (hing)
optional
- 2 piecesdried red chilies
- 4 piecesgarlic cloves
thinly sliced
- 1 inch piecefresh ginger
finely chopped or grated
- 1 mediumonion
finely chopped
- 1 mediumtomato
finely chopped
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Rinse the yellow moong dal thoroughly in cold water until the water runs clear. Drain well.
In a pot, combine the rinsed dal, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Lower the heat to a simmer and cook uncovered for 25-30 minutes, or until the dal is soft and breaking apart, stirring occasionally to prevent sticking.
While the dal cooks, heat the ghee or oil in a small frying pan over medium heat.
Add the mustard seeds and cumin seeds. When they begin to pop, add the asafoetida (if using) and dried red chilies. Sauté for about 30 seconds.
Add the sliced garlic, chopped ginger, and chopped onion to the pan. Cook, stirring frequently, until the onions are golden and fragrant, about 5-7 minutes.
Add the chopped tomato and cook until softened, about 3-4 minutes.
Once the dal is cooked, pour the tempering mixture evenly over the dal in the pot. Stir gently to combine.
Simmer the combined dal and tempering for another 2-3 minutes to allow flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian flatbreads like roti or naan.
