How To Make Tarka Dal

Serves:

2 to 4

Preparation Time:

5 minutes

Cooking Time:

33 minutes

Step 1:

You will need

• 300 g red dal or lentils
• 850 ml water
• 1 tsp turmeric
• ¼ tsp ground coriander
• 30 g butter
• ¼ tsp cumin seeds
• ¼ tsp asafoetida
• 1 medium onion
• 2 cloves garlic
• ¼ tsp chilli powder
• ½ tsp garam masala
• 15-20 g of fresh coriander leaves
• 1 frying pan
• 1 spatula
• 1 sharp knife
• 1 teaspoon

Step 2:

Lentils

Put 300g of red dal into a sieve, and rinse with cool 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. Then, straight away 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 3:

Chop

Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly. Remove the skin, and finely chop.

Step 4:

Spice the butter

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.

Step 5:

Onion and garlic

Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown. This will take about 6 minutes.

Step 6:

More spice

Sprinkle in 1/4 teaspoon of chilli powder. Keep stirring.

Step 7:

Lentils

Add the boiled lentils to the pan. Keep frying for another 3-4 minutes. The lentils will absorb the flavours of the butter and spices.

Step 8:

Garam Masala

Add half a teaspoon of Garam Masala, and stir. Take the pan off the heat.

Step 9:

Serve

Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.