Tarka dhal

Tarka dhal

Make this nourishing, comforting dhal with garlic, ginger, cumin and kashmiri chilli for a punch of flavour that's not too fiery
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Tip the toor dal, asafoetida, turmeric, garlic, ginger, tomato and 1 litre of water into a large saucepan, season to taste and bring to the boil. Reduce the heat to low and simmer for 1 hr, stirring often to prevent it from sticking. Cover, turn off the heat and leave to cool slightly. Break down the mixture slightly using a potato masher or hand blender – you don’t want it too smooth. Set aside.
  2. Step 2

    Melt the ghee in a medium saucepan over a medium heat. Add the cumin seeds and dried chillies and, as they begin to sizzle, the garlic and ginger. Fry for a few seconds. Add the onions and continue to fry for 3-4 mins until softened. Stir well, then add the kashmiri chilli powder. Stir and then transfer half the tarka to a small bowl. Add the cooked dal to the rest of the tarka in the pan, along with 100ml of water. Simmer over a low heat for 2 mins, then turn the off heat and garnish with the reserved tarka and the coriander. Serve with roti or jeera pulao.