Tarka Dal

Name: Tarka Dal
Total time: 43 min
Yield: 4 servings
Ingredients: 300 g red lentils; 1,200 ml Water; 1 tsp Ground turmeric; 1 piece Yellow onion; 4 clove Garlic; 20 g Ginger; 2 piece Green chilli; 2 piece Plum tomatoes; 1 tsp Salt; 3 tbsp Ghee; 1 tsp Cumin seeds; 2 piece Dried red chillies; 1 tsp Ground coriander; 0.5 tsp Garam masala; 1 piece Lemon; 3 clove Garlic; 1 tbsp Ghee; 10 g fresh coriander

43 min · 32 min active · makes ~2.1 l · Medium

Tarka Dal is a fragrant lentil curry tempered with cumin seeds and finished with garlic-ginger ghee, garnished with fresh coriander.

See more →

Tarka Dal

Tarka Dal is a fragrant lentil curry tempered with cumin seeds and finished with garlic-ginger ghee, garnished with fresh coriander.

See more →

TOTAL TIME

43 min

ACTIVE TIME

32 min

QUANTITY

~2.1 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/14

Ingredients

0/16 gathered · 4 servings

300g

1,200ml

1tsp

1piece

7clove

20g

2piece

1tsp

4tbsp

1tsp

2piece

1tsp

0.5tsp

1piece

10g

#	Quantity	Notes	State
1	300g	—	—
2	1,200ml	—	—
3	1tsp	—	—
4	1piece	—	—
5	7clove	—	—
6	20g	—	—
7	2piece	—	—
8	2piece	—	—
9	1tsp	—	—
10	4tbsp	—	—
11	1tsp	—	—
12	2piece	—	—
13	1tsp	—	—
14	0.5tsp	—	—
15	1piece	—	—
16	10g	—	—

Tools

19 items

Serveware

1 item

Procedure

45 steps

1 of 45

Tip the lentils into the colander.

Red lentils · 300 g

⏱ 5s

ResultRed lentils

2 of 45

Rinse the lentils under cold running water, swirling them with your hand, until the water runs clear.

⏱ 30s

ResultRinsed red lentils

3 of 45

Tip the rinsed lentils into the large saucepan.

Rinsed red lentils · step 2

⏱ 10s

ResultRinsed red lentils

4 of 45

Pour the water into the saucepan with the lentils.

Water · 1,200 ml

⏱ 10s

ResultRinsed red lentils and water

5 of 45

Add the turmeric directly to the lentils and water.

Ground turmeric · 1 tsp

⏱ 5s

ResultRinsed red lentils and water and ground turmeric

6 of 45

Bring the contents of the saucepan to a full boil over high heat, skimming off any grey foam that rises to the surface with a spoon.

⏱ 5 min

ResultBoiling lentils

7 of 45

Reduce the heat to low and simmer, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency.

⏱ 25 min

ResultSoft cooked lentils

8 of 45

Peel the onion and halve it through the root.

Yellow onion · 1 piece

⏱ 20s

ResultPeeled yellow onion

9 of 45

Finely chop the peeled onion halves into small, even dice.

Peeled yellow onion · step 8

⏱ 1 min

ResultFinely chopped yellow onion

10 of 45

Sweep the chopped onion into the small bowl and set aside.

Finely chopped yellow onion · step 9

⏱ 5s

ResultFinely chopped yellow onionused in step 26

11 of 45

Crush each garlic clove flat with the side of the knife and slip off the skins.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

12 of 45

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 11

⏱ 40s

ResultFinely chopped garlic

13 of 45

Sweep the chopped garlic into the second small bowl and set aside.

Finely chopped garlic · step 12

⏱ 5s

ResultMeasured garlicused in step 28

14 of 45

Scrape the skin from the ginger with a peeler.

Ginger · 20 g

⏱ 20s

ResultPeeled ginger

15 of 45

Finely chop the peeled ginger into a fine mince.

Peeled ginger · step 14

⏱ 40s

ResultFinely chopped ginger

16 of 45

Sweep the chopped ginger into the third small bowl and set aside.

Finely chopped ginger · step 15

⏱ 5s

ResultFinely chopped gingerused in step 29

17 of 45

Finely chop the green chillies, including the seeds.

Green chilli · 2 piece

⏱ 30s

ResultFinely chopped green chilli

18 of 45

Sweep the chopped green chillies into the fourth small bowl and set aside.

Finely chopped green chilli · step 17

⏱ 5s

ResultFinely chopped green chilliused in step 30

19 of 45

Roughly chop the tomatoes into chunks, about 2 cm across.

Plum tomatoes · 2 piece

⏱ 30s

ResultRoughly chopped plum tomatoes

20 of 45

Sweep the chopped tomatoes into the fifth small bowl and set aside.

Roughly chopped plum tomatoes · step 19

⏱ 5s

ResultRoughly chopped plum tomatoesused in step 35

21 of 45

Stir the salt into the cooked lentils.

Salt · 1 tsp

⏱ 5s

ResultSoft cooked lentils and salt

22 of 45

Spoon the ghee into the frying pan.

Ghee · 3 tbsp

⏱ 10s

ResultGhee

23 of 45

Set the pan over medium-high heat and warm until the ghee is fully melted and shimmering.

⏱ 30s

ResultHot Ghee

24 of 45

Add the cumin seeds to the hot ghee and let them sizzle for about 30 seconds until they darken slightly and smell fragrant.

Cumin seeds · 1 tsp

⏱ 30s

ResultHot Ghee and cumin seeds

25 of 45

Drop the dried red chillies into the pan and stir for 15 seconds until they puff and deepen in colour.

Dried red chillies · 2 piece

⏱ 15s

ResultBloomed spices

26 of 45

Add the finely chopped onion to the pan.

Finely chopped yellow onion · step 10

⏱ 10s

ResultFinely chopped yellow onion and bloomed spices

27 of 45

Fry the onion, stirring regularly, until it is deep golden brown at the edges — about 8 minutes.

⏱ 8 min

ResultGolden sautéed onion

28 of 45

Add the finely chopped garlic to the pan.

Measured garlic · step 13

⏱ 5s

ResultGolden sautéed onion and measured garlic

29 of 45

Add the finely chopped ginger to the pan.

Finely chopped ginger · step 16

⏱ 5s

ResultFinely chopped ginger and golden sautéed onion and measured garlic

30 of 45

Add the finely chopped green chillies to the pan.

Finely chopped green chilli · step 18

⏱ 5s

ResultFinely chopped ginger and golden sautéed onion mixture

31 of 45

Stir constantly and fry for 2 minutes until the garlic is golden and the raw smell has gone.

⏱ 2 min

ResultFragrant garlic ginger paste

32 of 45

Sprinkle the ground coriander into the pan.

Ground coriander · 1 tsp

⏱ 5s

ResultFragrant garlic ginger paste and ground coriander

33 of 45

Add the garam masala to the pan.

Garam masala · 0.5 tsp

⏱ 5s

ResultFragrant garlic ginger paste and ground coriander and garam masala

34 of 45

Stir the ground spices into the onion mixture and cook for 30 seconds until the spices smell toasted and the oil begins to separate.

⏱ 30s

ResultToasted spiced onion masala

35 of 45

Add the chopped tomatoes to the pan.

Roughly chopped plum tomatoes · step 20

⏱ 5s

ResultRoughly chopped plum tomatoes and toasted spiced onion masala

36 of 45

Cook, stirring and pressing the tomatoes down, for 5 minutes until they have collapsed and the ghee is visibly separating around the edges of the masala.

⏱ 5 min

ResultThick tarka masala

37 of 45

Pour the entire tarka masala into the saucepan of cooked lentils.

Thick tarka masala · step 36

⏱ 10s

ResultThick tarka masala and soft cooked lentils and salt

38 of 45

Stir everything together well and simmer over low heat for 5 minutes so the lentils absorb the flavours of the tarka.

⏱ 5 min

ResultSimmered tarka dal

39 of 45

Squeeze the lemon through a citrus juicer, catching the juice in the small bowl and discarding any pips.

Lemon · 1 piece

⏱ 20s

ResultLemon juice

40 of 45

Stir the lemon juice into the dal.

Lemon juice · step 39

⏱ 5s

ResultSimmered tarka dal and lemon juiceused in step 46

41 of 45

Crush each garnish garlic clove flat with the side of the knife and slip off the skins.

Garlic · 3 clove

⏱ 20s

ResultPeeled garlic cloves

42 of 45

Slice the peeled cloves into very thin rounds.

Peeled garlic cloves · step 41

⏱ 30s

ResultThinly sliced garnish garlic

43 of 45

Transfer the sliced garlic to the small frying pan.

Thinly sliced garnish garlic · step 42

⏱ 5s

ResultThinly sliced garnish garlic

44 of 45

Add the ghee to the small frying pan with the garlic slices.

Ghee · 1 tbsp

⏱ 5s

ResultThinly sliced garnish garlic and ghee

45 of 45

Set the pan over medium heat and fry the garlic slices, stirring and turning them gently, until they are evenly golden and crisp — watch closely as they colour quickly.

⏱ 1 min 30s

ResultGolden crisp garlic slicesused in step 48

Total Time43 min

#	Product	Action
1	300 g	Tip the lentils into the colander.⏱ 5sResultRed lentils
2	—	Rinse the lentils under cold running water, swirling them with your hand, until the water runs clear.⏱ 30sResultRinsed red lentils
3	Rinsed red lentilsstep 2	Tip the rinsed lentils into the large saucepan.⏱ 10sResultRinsed red lentils
4	1,200 ml	Pour the water into the saucepan with the lentils.⏱ 10sResultRinsed red lentils and water
5	1 tsp	Add the turmeric directly to the lentils and water.⏱ 5sResultRinsed red lentils and water and ground turmeric
6	—	Bring the contents of the saucepan to a full boil over high heat, skimming off any grey foam that rises to the surface with a spoon.⏱ 5 minResultBoiling lentils
7	—	Reduce the heat to low and simmer, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency.⏱ 25 minResultSoft cooked lentils
8	1 piece	Peel the onion and halve it through the root.⏱ 20sResultPeeled yellow onion
9	Peeled yellow onionstep 8	Finely chop the peeled onion halves into small, even dice.⏱ 1 minResultFinely chopped yellow onion
10	Finely chopped yellow onionstep 9	Sweep the chopped onion into the small bowl and set aside.⏱ 5sResultFinely chopped yellow onionused in step 26
11	4 clove	Crush each garlic clove flat with the side of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11	Finely chop the peeled garlic cloves into a fine mince.⏱ 40sResultFinely chopped garlic
13	Finely chopped garlicstep 12	Sweep the chopped garlic into the second small bowl and set aside.⏱ 5sResultMeasured garlicused in step 28
14	20 g	Scrape the skin from the ginger with a peeler.⏱ 20sResultPeeled ginger
15	Peeled gingerstep 14	Finely chop the peeled ginger into a fine mince.⏱ 40sResultFinely chopped ginger
16	Finely chopped gingerstep 15	Sweep the chopped ginger into the third small bowl and set aside.⏱ 5sResultFinely chopped gingerused in step 29
17	2 piece	Finely chop the green chillies, including the seeds.⏱ 30sResultFinely chopped green chilli
18	Finely chopped green chillistep 17	Sweep the chopped green chillies into the fourth small bowl and set aside.⏱ 5sResultFinely chopped green chilliused in step 30
19	2 piece	Roughly chop the tomatoes into chunks, about 2 cm across.⏱ 30sResultRoughly chopped plum tomatoes
20	Roughly chopped plum tomatoesstep 19	Sweep the chopped tomatoes into the fifth small bowl and set aside.⏱ 5sResultRoughly chopped plum tomatoesused in step 35
21	1 tsp	Stir the salt into the cooked lentils.⏱ 5sResultSoft cooked lentils and salt
22	3 tbsp	Spoon the ghee into the frying pan.⏱ 10sResultGhee
23	—	Set the pan over medium-high heat and warm until the ghee is fully melted and shimmering.⏱ 30sResultHot Ghee
24	1 tsp	Add the cumin seeds to the hot ghee and let them sizzle for about 30 seconds until they darken slightly and smell fragrant.⏱ 30sResultHot Ghee and cumin seeds
25	2 piece	Drop the dried red chillies into the pan and stir for 15 seconds until they puff and deepen in colour.⏱ 15sResultBloomed spices
26	Finely chopped yellow onionstep 10	Add the finely chopped onion to the pan.⏱ 10sResultFinely chopped yellow onion and bloomed spices
27	—	Fry the onion, stirring regularly, until it is deep golden brown at the edges — about 8 minutes.⏱ 8 minResultGolden sautéed onion
28	Measured garlicstep 13	Add the finely chopped garlic to the pan.⏱ 5sResultGolden sautéed onion and measured garlic
29	Finely chopped gingerstep 16	Add the finely chopped ginger to the pan.⏱ 5sResultFinely chopped ginger and golden sautéed onion and measured garlic
30	Finely chopped green chillistep 18	Add the finely chopped green chillies to the pan.⏱ 5sResultFinely chopped ginger and golden sautéed onion mixture
31	—	Stir constantly and fry for 2 minutes until the garlic is golden and the raw smell has gone.⏱ 2 minResultFragrant garlic ginger paste
32	1 tsp	Sprinkle the ground coriander into the pan.⏱ 5sResultFragrant garlic ginger paste and ground coriander
33	0.5 tsp	Add the garam masala to the pan.⏱ 5sResultFragrant garlic ginger paste and ground coriander and garam masala
34	—	Stir the ground spices into the onion mixture and cook for 30 seconds until the spices smell toasted and the oil begins to separate.⏱ 30sResultToasted spiced onion masala
35	Roughly chopped plum tomatoesstep 20	Add the chopped tomatoes to the pan.⏱ 5sResultRoughly chopped plum tomatoes and toasted spiced onion masala
36	—	Cook, stirring and pressing the tomatoes down, for 5 minutes until they have collapsed and the ghee is visibly separating around the edges of the masala.⏱ 5 minResultThick tarka masala
37	Thick tarka masalastep 36	Pour the entire tarka masala into the saucepan of cooked lentils.⏱ 10sResultThick tarka masala and soft cooked lentils and salt
38	—	Stir everything together well and simmer over low heat for 5 minutes so the lentils absorb the flavours of the tarka.⏱ 5 minResultSimmered tarka dal
39	1 piece	Squeeze the lemon through a citrus juicer, catching the juice in the small bowl and discarding any pips.⏱ 20sResultLemon juice
40	Lemon juicestep 39	Stir the lemon juice into the dal.⏱ 5sResultSimmered tarka dal and lemon juiceused in step 46
41	3 clove	Crush each garnish garlic clove flat with the side of the knife and slip off the skins.⏱ 20sResultPeeled garlic cloves
42	Peeled garlic clovesstep 41	Slice the peeled cloves into very thin rounds.⏱ 30sResultThinly sliced garnish garlic
43	Thinly sliced garnish garlicstep 42	Transfer the sliced garlic to the small frying pan.⏱ 5sResultThinly sliced garnish garlic
44	1 tbsp	Add the ghee to the small frying pan with the garlic slices.⏱ 5sResultThinly sliced garnish garlic and ghee
45	—	Set the pan over medium heat and fry the garlic slices, stirring and turning them gently, until they are evenly golden and crisp — watch closely as they colour quickly.⏱ 1 min 30sResultGolden crisp garlic slicesused in step 48
Total Time		43 min

Serving

Ladle the dal into the serving bowl.
Scatter the fresh coriander leaves over the surface of the dal.
Spoon the golden crisp garlic slices over the top and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	450kcal
	21g
	15g
	8g
	60g
	6g
	11g
	605mg

Ingredients0/16

Tools0/14

Recipe

Tarka Dal

Tarka Dal is a fragrant lentil curry tempered with cumin seeds and finished with garlic-ginger ghee, garnished with fresh coriander.

What you’ll doYou will rinse and simmer red lentils with turmeric until they break into a thick porridge, whilst a separate tarka masala builds in stages: cumin and dried chillies bloom in hot ghee, then onion browns deeply before garlic, ginger and green chilli join; ground spices are toasted, tomatoes added and cooked until the oil separates. The two come together with a 5-minute simmer to marry flavours, then lemon juice brightens the dish. Finally, you will fry thin garlic slices in ghee until crisp and golden to scatter over the top.

Serves4

Total43 min

LevelMedium

Ingredients

Red lentils300 g
Water1,200 ml
Ground turmeric1 tsp
Yellow onion1 piece
Garlic7 clove
Ginger20 g
Green chilli2 piece
Plum tomatoes2 piece
Salt1 tsp
Ghee4 tbsp
Cumin seeds1 tsp
Dried red chillies2 piece
Ground coriander1 tsp
Garam masala0.5 tsp
Lemon1 piece
Fresh coriander10 g

Tools

Small frying panSpoonLarge saucepanWork surfaceFrying panYellow onion bowl (small bowl)Measured bowl (small bowl)Ginger bowl (small bowl)Green bowl (small bowl)Plum tomatoes bowl (small bowl)Lemon juice bowl (small bowl)Chef's knifeCitrus juicerWooden spoonColanderPeelerLadleServing bowlChopping board

Method

Tip the lentils into the colander.

5sColanderRed lentils · 300 g

Rinse the lentils under cold running water, swirling them with your hand, until the water runs clear.

30sColander

Tip the rinsed lentils into the large saucepan.

10sLarge saucepanRinsed red lentils · step 2

Pour the water into the saucepan with the lentils.

10sLarge saucepanWater · 1,200 ml

Add the turmeric directly to the lentils and water.

5sLarge saucepanGround turmeric · 1 tsp

Bring the contents of the saucepan to a full boil over high heat, skimming off any grey foam that rises to the surface with a spoon.

5 minLarge saucepan, Spoon

Reduce the heat to low and simmer, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency.

25 minLarge saucepan

Peel the onion and halve it through the root.

20sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the peeled onion halves into small, even dice.

1 minChopping board, Chefs knifePeeled yellow onion · step 8

Sweep the chopped onion into the small bowl and set aside.

Result · Finely chopped yellow onion · used in step 26

5sYellow onion bowl (small bowl)Finely chopped yellow onion · step 9

Crush each garlic clove flat with the side of the knife and slip off the skins.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves into a fine mince.

40sChopping board, Chefs knifePeeled garlic cloves · step 11

Sweep the chopped garlic into the second small bowl and set aside.

Result · Measured garlic · used in step 28

5sMeasured bowl (small bowl)Finely chopped garlic · step 12

Scrape the skin from the ginger with a peeler.

20sChopping board, PeelerGinger · 20 g

Finely chop the peeled ginger into a fine mince.

40sChopping board, Chefs knifePeeled ginger · step 14

Sweep the chopped ginger into the third small bowl and set aside.

Result · Finely chopped ginger · used in step 29

5sGinger bowl (small bowl)Finely chopped ginger · step 15

Finely chop the green chillies, including the seeds.

30sChopping board, Chefs knifeGreen chilli · 2 piece

Sweep the chopped green chillies into the fourth small bowl and set aside.

Result · Finely chopped green chilli · used in step 30

5sGreen bowl (small bowl)Finely chopped green chilli · step 17

Roughly chop the tomatoes into chunks, about 2 cm across.

30sChopping board, Work surface, Chefs knifePlum tomatoes · 2 piece

Sweep the chopped tomatoes into the fifth small bowl and set aside.

Result · Roughly chopped plum tomatoes · used in step 35

5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 19

Stir the salt into the cooked lentils.

5sLarge saucepanSalt · 1 tsp

Spoon the ghee into the frying pan.

10sFrying panGhee · 3 tbsp

Set the pan over medium-high heat and warm until the ghee is fully melted and shimmering.

30sFrying pan

Add the cumin seeds to the hot ghee and let them sizzle for about 30 seconds until they darken slightly and smell fragrant.

30sFrying panCumin seeds · 1 tsp

Drop the dried red chillies into the pan and stir for 15 seconds until they puff and deepen in colour.

15sFrying panDried red chillies · 2 piece

Add the finely chopped onion to the pan.

10sFrying panFinely chopped yellow onion · step 10

Fry the onion, stirring regularly, until it is deep golden brown at the edges — about 8 minutes.

8 minFrying pan, Wooden spoon

Add the finely chopped garlic to the pan.

5sFrying panMeasured garlic · step 13

Add the finely chopped ginger to the pan.

5sFrying panFinely chopped ginger · step 16

Add the finely chopped green chillies to the pan.

5sFrying panFinely chopped green chilli · step 18

Stir constantly and fry for 2 minutes until the garlic is golden and the raw smell has gone.

2 minFrying pan, Wooden spoon

Sprinkle the ground coriander into the pan.

5sFrying panGround coriander · 1 tsp

Add the garam masala to the pan.

5sFrying panGaram masala · 0.5 tsp

Stir the ground spices into the onion mixture and cook for 30 seconds until the spices smell toasted and the oil begins to separate.

30sFrying pan, Wooden spoon

Add the chopped tomatoes to the pan.

5sFrying panRoughly chopped plum tomatoes · step 20

Cook, stirring and pressing the tomatoes down, for 5 minutes until they have collapsed and the ghee is visibly separating around the edges of the masala.

5 minFrying pan, Wooden spoon

Pour the entire tarka masala into the saucepan of cooked lentils.

10sLarge saucepanThick tarka masala · step 36

Stir everything together well and simmer over low heat for 5 minutes so the lentils absorb the flavours of the tarka.

5 minLarge saucepan, Wooden spoon

Squeeze the lemon through a citrus juicer, catching the juice in the small bowl and discarding any pips.

20sLemon juice bowl (small bowl), Citrus juicerLemon · 1 piece

Stir the lemon juice into the dal.

Result · Simmered tarka dal and lemon juice · used in step 46

5sLarge saucepanLemon juice · step 39

Crush each garnish garlic clove flat with the side of the knife and slip off the skins.

20sChopping board, Chefs knifeGarlic · 3 clove

Slice the peeled cloves into very thin rounds.

30sChopping board, Chefs knifePeeled garlic cloves · step 41

Transfer the sliced garlic to the small frying pan.

5sSmall frying panThinly sliced garnish garlic · step 42

Add the ghee to the small frying pan with the garlic slices.

5sSmall frying panGhee · 1 tbsp

Set the pan over medium heat and fry the garlic slices, stirring and turning them gently, until they are evenly golden and crisp — watch closely as they colour quickly.

Result · Golden crisp garlic slices · used in step 48

1 min 30sSmall frying pan, Spoon

Ladle the dal into the serving bowl.

20sServing bowl, LadleSimmered tarka dal and lemon juice · step 40

Scatter the fresh coriander leaves over the surface of the dal.

10sServing bowlFresh coriander · 10 g

Spoon the golden crisp garlic slices over the top and serve straight away.

Result · Tarka Dal

10sServing bowlGolden crisp garlic slices · step 45

Printed 6 October 2026