Daal Tarka

Active: 30 Min. Total: 45 Min.

Serves 4


  • Daal:

    • 3 cups water

    • 1 cup red lentils, rinsed

    • 1 cup chopped red onion

    • 1 cup diced tomato

    • 1 serrano pepper, seeded and finely chopped

    • 3/4 tsp. salt

    • 1/2 tsp. red chile powder

    • 1/2 tsp. ground tumeric

  • Tarka:

    • 4 Tbsp. ghee or canola oil

    • 1 cup chopped onion

    • 1 cup diced tomato

    • 2-4 dried red chiles, seeded and broken into small pieces

    • 1 tsp. minced garlic

    • 1 tsp. minced fresh ginger

    • t tsp. cumin seeds

    • Kasuri Methi (dried fenugreek leaves) and chopped fresh cilanto for garnish

Step 1:

To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder, and tumeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. stir often during the last 10 minutes to prevent burning.

Step 2:

Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds, cook, stirring often, until golden brown, 5 to 7 minutes.

Step 3:

Serve the daal topped with the tarka. Garnish with the kasuri methi and cilantro if desired.