Tarka Dhall Recipes

TARKA DHAL

Steps:

• Combine the masoor lentils, water and turmeric.
• Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.
• Once the lentils come to a simmer, reduce heat to low and cover.
• Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.
• Add the salt. You will adjust the seasoning at the end.
• Heat the oil over medium heat.
• Add the kashmiri chilies if using. Cook until the edged just start to bubble.
• Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.
• Turn the heat down a bit and add onion. Cook until the onions are translucent.
• Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.
• Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..
• Stir to thoroughly combine.
• Adjust consistency to your taste with little bit of water (I like it a bit runny).
• Add the cilantro and lemon juice to taste.
• Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.
• Enjoy.

TARKA DHAL RECIPE BY TASTY

Steps:

• Wash lentils until the water runs clear.
• Add water until 1 inch above the surface of the lentils and boil.
• Add onions, bay leaf, turmeric and salt.
• Cook lentils for 10-15 mins or until soft.
• Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
• *Add more water at this point if you want a thinner dhal*
• Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
• Add this flavored oil to the blended lentils.
• Add tomatoes and chopped coriander.
• Serve with basmati or jasmine rice and lemon wedge.
• Enjoy!

A FANTASTIC TARKA DHAL RECIPE

Steps:

• Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
• While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
• Stir in the chopped onion and fry for about 5 minutes until browned.
• Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
• Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
• Season with salt and pepper to taste and garnish with the remaining tarka.

TARKA DHAL

Steps:

• Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
• While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
• Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

TARKA DAL

Steps:

• Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
• Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
• Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
• Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
• Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
• In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
• Combine the onion mix with the lentil mix.
• Add the cream bring to the boil.
• Season with salt and pepper.
• To serve sprinkle chopped coriander over the top.

TARKA DHALL

Steps:

• Wash lentils till the water runs clear.
• Drain the lentils.
• Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
• Cook till the lentils are soft and sloppy.
• Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
• Serve the lentils with the fried garlic and cumin seeds poured over them.

TARKA DAL

Steps:

• Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
• When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
• Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
• Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
• Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.