Tarka Dal (version 2) Recipe

Home

Recipes

Recipe Reviews

Blogs

Recipe Search

Look for recipes with your favourite ingredients or by dish name

Tarka Dal (version 2) Recipe - Serves 4

Taste Rating = 8.5 Heat Rating = Medium to Hot

Ingredients

1/2 cup (115g or 4 oz) split red lentils (masoor dal)
1/4 cup (50g or 2 oz) split yellow lentils (moong dal)
2 1/2 cups (600ml or 21 fl oz) water
2.5cm (1 inch) piece fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1/4 teaspoon (1ml) ground turmeric
2 fresh green chillies, finely chopped
1 teaspoon (5ml) salt
2 tablespoons (30ml) cooking oil
1 medium onion, peeled and finely chopped
1/2 teaspoon (2.5ml) black mustard seeds
4 dried Kashmiri chillies
1 medium tomato, finely chopped
1 tablespoon finely chopped fresh coriander leaves
2 green chillies, seeds removed and finely chopped

Method

Check the lentils and remove any tiny stones (it is quite common for lentils to have small stones in them which is not good for the teeth)
Wash the lentils and put them in a medium saucepan along with the water, ginger, garlic, turmeric and the first 2 chillies
Mix the saucepan contents well, bring the saucepan contents to a gentle boil, reduce the heat and gently boil for 20 minutes, stirring now and again (remove any scum that forms)
Mash the lentil mixture at the end of cooking using a wooden spoon
Add the salt, mix well, put into a serving dish and set aside
Heat the oil in a medium saucepan over a medium heat
Add the onion, mustard seeds, Kashmiri chillies and tomato, mix well and cook for 2 minutes, stirring often
Gently pour the onion mixture over the cooked lentils
Garnish the dal with the fresh coriander and last 2 green chillies

Check out a review of this recipe

Recipe submitted by Mitul Naran on 24 June 2009

If you have a different recipe for this dish then submit it here.


home - recipes - recipe reviews - blogs - restaurant search
add restaurant - glossaries - contact us - advertise - site map
© Curry Focus 2006-2013