Tarka Dal
Dive into the rich and comforting flavors of Tarka Dal, a classic Indian lentil dish that's both hearty and wholesome. Made with protein-packed toor dal (split pigeon peas) gently simmered with turmeric until creamy, this dish is elevated with an aromatic tempering of ghee, cumin, mustard seeds, garlic, and ginger. The addition of sautéed onions, ripe tomatoes, and warm spices like coriander and red chili powder creates a deliciously spiced, velvety dal that's perfect for pairing with steamed rice or soft flatbreads. Finished with a burst of freshness from cilantro and a tangy hint of lemon juice, Tarka Dal is both a satisfying vegan-friendly meal and a celebration of bold, Indian flavors. Whether you're exploring Indian cuisine or searching for a nutritious, flavorful dinner, this quick and easy recipe is sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams Toor dal (split pigeon peas)
- 750 ml Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoons Cumin seeds
- 0.5 teaspoons Mustard seeds
- 4 units Garlic cloves, finely chopped
- 1 teaspoons Ginger, finely grated
- 1 units Green chili, finely chopped
- 1 medium Onion, finely chopped
- 2 units Tomatoes, finely chopped
- 0.5 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoons Lemon juice
Instructions
Rinse the toor dal thoroughly under cold water until the water runs clear. Soak for 20 minutes, then drain.
Place the drained dal in a heavy-bottomed pot or pressure cooker. Add 750 ml of water, turmeric powder, and salt. Cook until the dal is soft and mashable. If using a pressure cooker, cook for 3-4 whistles; if cooking on the stovetop, simmer for 25-30 minutes, adding more water if necessary.
Mash the cooked dal gently with a ladle or potato masher to create a creamy consistency. Set aside.
In a large pan, heat the ghee or vegetable oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the chopped garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.
Add the chopped onion to the pan and cook until golden and translucent, about 5-7 minutes.
Stir in the chopped tomatoes, red chili powder, and coriander powder. Cook until the tomatoes break down and the mixture becomes a thick paste, about 5-6 minutes.
Pour the cooked dal into the pan with the spiced onion-tomato mixture. Stir well and simmer for 5-7 minutes over low heat. Adjust seasoning with salt if needed.
Garnish with freshly chopped cilantro and a drizzle of lemon juice. Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
