How to Make Tarka Dal
Prepare the Lentils., Chop the onion and garlic., Spice the butter., Add onions and garlic., Add more spice., Add the Lentils., Add Garam Masala to give it a more spicy look., Serve it and enjoy., Finished.
Step-by-Step Guide
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Step 1: Prepare the Lentils.
Put 300g of red dal into a sieve, and rinse with cold water under a tap, until the water runs almost clear.
Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Immediately, add a teaspoon of turmeric and 1/4 teaspoon of ground coriander.
Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Stir occasionally. -
Step 2: Chop the onion and garlic.
Cut the ends off a medium onion, and chop finely.
Crush 2 cloves of garlic, remove the skin, and chop them finely. , Over a medium heat, melt 30g of butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida. , Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes. , Sprinkle in 1/4 teaspoon of chilli powder and desired amount of salt.
Keep stirring. , Add the boiled lentils to the pan and keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices. , Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat. , Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish. , -
Step 3: Spice the butter.
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Step 4: Add onions and garlic.
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Step 5: Add more spice.
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Step 6: Add the Lentils.
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Step 7: Add Garam Masala to give it a more spicy look.
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Step 8: Serve it and enjoy.
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Step 9: Finished.
Detailed Guide
Put 300g of red dal into a sieve, and rinse with cold water under a tap, until the water runs almost clear.
Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Immediately, add a teaspoon of turmeric and 1/4 teaspoon of ground coriander.
Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Stir occasionally.
Cut the ends off a medium onion, and chop finely.
Crush 2 cloves of garlic, remove the skin, and chop them finely. , Over a medium heat, melt 30g of butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida. , Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes. , Sprinkle in 1/4 teaspoon of chilli powder and desired amount of salt.
Keep stirring. , Add the boiled lentils to the pan and keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices. , Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat. , Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish. ,
About the Author
Diane Ferguson
Brings years of experience writing about creative arts and related subjects.
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