TARKA DAAL
Description
A Heartwarming Bowl of Tarka Daal, a traditional Indian dish that brings warmth and comfort to any meal. Made with tender red lentils simmered to perfection and bathed in a spicy onion-tomato gravy, this dish is elevated by a fragrant tarka (tempering) of cumin seeds, garlic, dried red chillies, and curry leaves. Garnished with fresh coriander, Tarka Daal is not just a meal; it’s a celebration of flavors that pairs beautifully with steaming basmati rice or soft chapatis. Perfect for family gatherings or a cozy dinner, this dish is a true testament to the heart of Indian cuisine. Dive into a bowl of goodness and experience the love and warmth in every spoonful!
FOR THE DAAL:
- 2 cups Red Lentils (Laal Masoor)
- 1/4 cup Ghee (clarified butter)
- 1 medium Onion, finely chopped
- 4 Garlic Cloves, minced
- 2 inches Ginger Root, minced
- 2 medium Tomatoes, pureed
- 1 1/2 tsp Salt (or to taste)
- 2 tsp Chilli Powder (adjust according to spice preference)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1/4 cup Ghee
- 1 tsp Cumin Seeds
- 2 Garlic Cloves, sliced
- 4 Dried 4-5 Red Chillies
- 7 Curry 7-8 Leaves
- 4 Green Chillies, sliced
- Fresh Coriander, chopped (for garnish)
For the Tarka (Tempering):
Instructions
- 1. Rinse the red lentils under cold water until the water runs clear to remove any dirt or impurities.Soak the lentils in water for about 20 minutes. This step helps reduce cooking time.
- 2. In a large pot, melt 1/4 cup of ghee over medium heat.Add the finely chopped onion and sauté until it becomes translucent and slightly golden, about 5-7 minutes.While the onions are cooking, prepare the tomato puree. In a blender, combine the tomatoes, minced ginger, and minced garlic. Blend until smooth.Once the onions are ready, add the tomato puree to the pot. Stir well.
- 3. Add the salt, chilli powder, turmeric, cumin powder, coriander powder, and garam masala to the pot with the onion-tomato mixture.Cook this mixture for about 10-15 minutes, stirring frequently, until it thickens and the oil starts to separate from the gravy.
- 4. In a separate pot, add the soaked lentils and approximately 1 liter of water. Bring to a boil over medium-high heat.Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender and cooked through. You can mash them lightly with a spoon if you prefer a smoother texture.
- 5. Once the lentils are cooked, add them to the pot with the spicy onion-tomato gravy. Mix thoroughly to combine.Let the daal simmer for an additional 10 minutes to allow the flavors to meld together. You can add more water if you prefer a thinner consistency.
- 6. In a small pan, melt the remaining 1/4 cup of ghee over medium heat.Add the cumin seeds and let them splutter for a few seconds.Next, add the sliced garlic, dried red chillies, and sauté for about 1-2 minutes until the garlic turns golden brown.Turn off the heat and immediately add the curry leaves and sliced green chillies (be cautious as they may splatter).
- 7. Carefully pour the hot tarka over the cooked daal and stir to combine.Garnish with freshly chopped coriander.
- 8. Serve the tarka daal hot with steamed rice, chapati, or naan. Enjoy your flavorful and comforting dish!
Did you make this recipe?