Tarka Dal

How to Cook Tarka Dal

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1. Put the lentils, water, onion, turmeric and salt in a large pot. Bring to a boil, skim off any foam, then simmer for 15 minutes.

   Mark done Start 15 min timer

2. Add the tomatoes and simmer for 10 minutes more, stirring often, until the lentils are soft and creamy.

   Mark done Start 10 min timer

3. For the tarka, heat the oil in a small pan over medium-high heat. Add the cumin seeds and, when they sizzle, the garlic and chili flakes. Cook for 1 minute until the garlic is pale gold.

   Mark done Start 1 min timer

4. Pour the sizzling oil over the dal, stir in the lemon juice and coriander and serve at once.

   Mark done

Keep an Eye on These

1. Take the tarka off the heat as soon as the garlic turns pale gold.
2. If the dal is too thick, loosen it with hot water.
3. Add the salt early; it seasons the lentils as they cook.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Basmati rice · Flatbread · Plain yogurt · Pickle

Storing Leftovers

Keeps in the fridge for up to 4 days and thickens; loosen with water when reheating. Freezes for up to 3 months.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.