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    You are in: Home / Indian / Tarka Dal Recipe
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    Tarka Dal

    Tarka Dal. Photo by Stardustannie

    1/1 Photo of Tarka Dal

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    **Jubes**'s Note:

    A recipe given to me by a workmate. A good vegetarian dish. The lentils need to soak for 30 minutes prior to cooking- so soak them and then move on with recipe preparation (If you dont have ghee- use some more vege oil in preference to butter)

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    Units: US | Metric


    1. 1
      Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
    2. 2
      Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
    3. 3
      Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
    4. 4
      Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
    5. 5
      Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
    6. 6
      In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
    7. 7
      Combine the onion mix with the lentil mix.
    8. 8
      Add the cream bring to the boil.
    9. 9
      Season with salt and pepper.
    10. 10
      To serve sprinkle chopped coriander over the top.

    Ratings & Reviews:

    • on August 16, 2012


      It is a very good recipe and rather authentic, just as good, if not better than from an Indian restaurant. It was a bit too much for us, I made for my DH, a friend and myself and there is a least about second time for all of us so I will half it next time.

      I made it with yogurt rather than cream because I discovered that the creme I had in the fridge had gone bad, but it was even really good with the yogurt and probably will do it with that again to cut down on fat. I used dry curry leaves because I am not aware of anywhere that has fresh curry leaves here, but I don't think that this impacted the flavour as I could taste it just fine. Thanks for sharing! Made for ZWT 8!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2011


      I'm really pleased with this recipe. The steps are easy to follow, and the result is pretty authentic.

      I just substituted garam masala (as didn't have any) for Madras curry powder, which seemed to work well.

      It's a large serving, so could probably be easily halved if needed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2009


      Made and enjoyed for Aussie / Kiwi 34 Recipe Swap Nov 09. I had to use dried curry leaves rather than fresh, but I don't think that mattered.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Tarka Dal

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 525.4
    Calories from Fat 354
    Total Fat 39.3 g
    Saturated Fat 15.4 g
    Cholesterol 61.9 mg
    Sodium 32.5 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 10.7 g
    Sugars 6.4 g
    Protein 12.9 g

    The following items or measurements are not included:

    curry leaves

    vegetable stock

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