Tarka Dal

Tarka Dal

Tarka Dal

All the scents and spices of India in a dish: Tarka dal recipe, for a mouth-watering Indian vegan soup

March 30, 2012

Type of dish


Dietary Consideration

serves for


total time

1 HR 10 MIN


120 ml
120 ml
2,5 ml
15 g
15 ml
1,5 g, seeds
1,5 g, seeds
½, finely chopped
1 (optional)
2 cloves, grated
2,5 cm, grated
5 to 10 g (according to taste)
2,5 g
1,25 g
1/4 tin, plum
1 handful, fresh, chopped


  • Wash dal and place in a saucepan and cover with water.
  • Add salt to taste and turmeric powder. Stir well and bring to boil.
  • Skim off any impurities and continue to let it simmer until tender.
  • Whilst the dal is cooking heat oil and butter in a pan.
  • Add cumin seeds, mustard seeds and asafoetida powder.
  • When they begin to sizzle, add the onion and chilli.
  • Cook until slightly golden and add the garlic and ginger.
  • Let it cook until slightly brown and add the salt, garam masala, turmeric powder and paprika. Add the plum tomatoes.
  • Mix well and cook for 2-3 minutes or until oil begins to separate from masala.
  • Once the dal is ready, remove from heat and carefully release steam from pressure cooker and add it to the masala.
  • Mix the masala with the dal. Add the water and stir well. Add the coriander.
  • Check for salt and adjust accordingly. If you think the dal is too thick you can add a little water at this point.
  • Bring dal to boil and you’re done! Best served with basmati rice or hot chapatis.