Tarka Dal or Tadka Dahl is a North Indian dish and is a kind of thick, spicy soup usually served with rice or, my personal favourite, just warm chapatis or naan bread which you use to scoop it up! A delicious warming, comfort food at any time. A "Tadka (Tarka)" is a dish using ingredients cooked in a spiced butter/oil which is added (in this case) to cooked lentils. Everyone has their own version of this favourite starter or light lunchtime snack, this is ours. Spice proportions can be varied to suit your taste and salt may be omitted. Takes around a half hour to make. (Serves 2-3)
Ingredients:
300g (90z) Red Lentils washed and drained
850ml (30fl oz) Water (0r Vegeatable Stock/ Chicken Stock for a richer flavour)
4 garlic cloves roughly chopped
1 medium onion roughly chopped
2 tomatoes finely chopped
1 tsp salt
30g (1oz) butter
1/4 tsp Cumin Seeds
1/2 tbsp Garam Masala
1 tsp Ground Turmeric
1/4 tsp Asafoetida
1/4 tsp Chilli Powder
1/4 tsp Ground Coriander
1/2 tbsp fresh coriander for garnish
Method:
1 Rinse the lentils in a seive under running water until the water runs clear to remove any dust or powdered lentil. Bring the water or stock to the boil and add the washed lentils/dal.
2 Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft (tip: cook the lentils for as long as you can to ensure softness - you cant over do them). Cook until the water is absorbed, if they go dry and are not soft, simply add more water.
3 Add the butter to a large frying pan and cook gently with the cumin seeds and asafoetida (combats wind!) for a few seconds, add the chopped onions and garlic and fry until the onions just start to brown. When done, add the chopped tomatoes, cuury leaves and chilli powder and continue cooking for another few minutes. (This is your Tarka).
4 Add the dal to the tarka and stir well.
5 Continue cooking and add the garam masala and salt (to taste) and stir in well.
6 The finished Tarka Dal should be soft and runny, if required add more water.
7 Serve with a few knobs of butter on top of the dal and sprinkle the fresh coriander leaves on top to garnish. Serve with basmati rice of plain naan/chapatti breads.
This dish can be made in advance and served the next day and also freezes very well.
