Indian
Indian - South Indian Classics
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
- • 1 cup toor dal
- • 2 1/2 cups water
- • 1/2 tsp turmeric powder
- • 1 tsp salt
- • 2 tbsp gingelly oil
- • 1 tsp mustard seeds
- • 1 tsp cumin seeds
- • 1/4 tsp asafoetida
- • 10 curry leaves
Preparation Steps
1
Phase 1
Cook the toor dal with water, turmeric and a drop of oil for 4 whistles until soft.
2
Phase 2
Whisk the cooked dal with salt and a little hot water to a pouring consistency.
3
Phase 3
Heat gingelly oil, pop the mustard seeds, then add the cumin seeds until they sizzle.
4
Phase 4
Add the curry leaves and asafoetida and let them crackle for a few seconds.
5
Phase 5
Pour the tempering over the dal and simmer for 3 minutes.
6
Phase 6
Serve hot with steamed rice and ghee, or with dosa.