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All the scents and spices of India in a dish: Tarka dal recipe, for a mouth-watering Indian vegan soup
- Masoor dal 120 ml
- Moong dal 120 ml
- Turmeric 2,5 ml
- Butter 15 g
- Olive oil 15 ml
- Mustard 1,5 g, seeds
- Cumin 1,5 g, seeds
- Asafoetida powder 1 pinch
- Onion ½, finely chopped
- Green birds-eye chili 1 (optional)
- Garlic 2 cloves, grated
- Ginger 2,5 cm, grated
- Salt 5 to 10 g (according to taste)
- Garam masala 2,5 g
- Paprika 1,25 g
- Tomato 1/4 tin, plum
- Coriander 1 handful, fresh, chopped
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Indian
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.