Indian
Indian - Regional Mains
Dal Tarka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 250g toor dal (split pigeon peas), rinsed
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 dried red chilies
- • 1 onion, finely chopped
- • 2 tomatoes, chopped
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Pressure-cook the dal with turmeric, salt, and 3 cups water for 4 whistles until soft; whisk lightly.
2
Phase 2
Add the tomatoes and red chili powder; simmer 10 minutes over medium heat.
3
Phase 3
Heat the ghee in a small pan; crackle the cumin seeds and dried red chilies.
4
Phase 4
Add the onion and fry until golden; pour the whole tempering over the dal.
5
Phase 5
Simmer 2 minutes, scatter coriander on top, and serve with rice or roti.