Tarka Dhal

 

Tarka Dhal

Tarka dhal is a flavorful addition to any Indian feast. It shines as a standout main for vegan meals too! No curry leaves? No problem—feel free to skip them! 

Serving: 6

Ingredients

The dhal

1 cup masoor dahl

1/2 cups water plus more as needed

1/2 tsp turmeric

1 tsp salt

The tarka

3 tbsp oil vegetable or other neutral oil

1 onion finely diced

2 kashmiri chilies optional

1 tsp mustard seed

1 tsp cumin seed

4 green chilies de-seeded and chopped

10 or so fresh curry leaves

1 tsp dried methi – dried fenugreek leaves

1 tbsp tomato paste in 2 Tbsp water or some fresh tomato, diced

1 tbsp lemon juice – about 1/6 of a lemon

handful of cilantro chopped

Instructions

The dahl

Combine the masoor lentils, water and turmeric.

Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.

Once the lentils come to a simmer, reduce heat to low and cover.

Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.

Add the salt. You will adjust the seasoning at the end.

The tarka

Heat the oil over medium heat.

Add the kashmiri chilies if using. Cook until the edged just start to bubble.

Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.

Turn the heat down a bit and add onion. Cook until the onions are translucent.

Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.

Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..

Stir to thoroughly combine.

Adjust consistency to your taste with little bit of water (I like it a bit runny).

Add the cilantro and lemon juice to taste.

Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.                                                                                                                                            

Indian Cuisine, Kilbride, Potpourri of Frugality, Vegan Cuisine