Tarka Dhall
Transform your dining table into a haven of comforting flavors with this authentic Tarka Dhall recipe. Made with tender red lentils simmered to creamy perfection, this classic Indian dish gets its signature flair from a sizzling "tarka" (tempering) of aromatic cumin seeds, golden garlic, and warming spices like ground coriander and chili powder. The addition of fresh green chilies and a bright squeeze of lemon juice elevates the dish with a delightful balance of heat and tang. Perfectly suited as a hearty main or a savory side, this Tarka Dhall pairs beautifully with fluffy steamed rice or warm naan bread. Ready in just 40 minutes, this vegetarian dish (with an easy vegan option) delivers bold, wholesome goodness in every bite. Perfect for a weeknight dinner, meal prep, or a cozy feast, this spiced lentil curry is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee (or vegetable oil for vegan option)
- 1 teaspoons Cumin seeds
- 3 units Garlic cloves, finely chopped
- 1 teaspoons Ginger, finely grated
- 2 units Green chilies, finely chopped
- 1 units Tomato, finely chopped
- 1 teaspoons Ground coriander
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Red chili powder (optional)
- 2 tablespoons Cilantro (fresh coriander), chopped
- 1 tablespoons Lemon juice
Instructions
Rinse the red lentils in cold water until the water runs clear, then add them to a pot along with 4 cups of water and the turmeric powder.
Place the pot over medium heat and bring it to a boil. Skim off any foam that rises to the surface.
Once boiling, reduce the heat to low, cover partially, and let the lentils simmer for 20–25 minutes or until they are soft and creamy. Stir occasionally and add more water if needed to prevent sticking.
Once cooked, add the salt and stir well. Keep the lentils warm on low heat while preparing the tarka (tempering).
In a small pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped garlic, ginger, and green chilies, and sauté for 1–2 minutes until the garlic turns golden brown.
Stir in the chopped tomato, ground coriander, ground cumin, and red chili powder (if using). Cook for 3–4 minutes, stirring continuously, until the tomato softens and the spices are well incorporated.
Pour the tempering mixture over the cooked lentils and mix well to combine the flavors.
Let the dal simmer for 2–3 more minutes, then remove from heat.
Garnish with fresh cilantro and a squeeze of lemon juice before serving. Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 2.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 335 mg | 7% | |
*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.
