DAAL TARKA RECIPES

Name: Tarka Daal Is The Soul-Warming Dinner You Need Right Now
Total time: 1 h 30 min
Yield: 4-6
Cuisine: Indian
Ingredients: 200 g red lentils; 600 mL water; 1 onion, finely diced; 3 cloves garlic, grated; 2 cm ginger, peeled and grated; 2 tsp. garam masala; 1/2 tsp. chilli powder; 1 tsp. turmeric; 1 tbsp. tomato puree; 1 x 400g (14oz) tin chopped tomatoes; 2 tsp. salt; 2 tbsp. ghee or vegetable oil; 1 red chilli, deseeded and diced; 1/2 tsp. mustard seeds; 1/4 tsp. fennel seeds; 1/2 tsp. fenugreek seeds; 4 dried curry leaves, crushed; 1 handful fresh coriander, chopped

TARKA DAAL - HOW TO MAKE TARKA DAHL - DELISH

Tarka Daal - How To Make Tarka Dahl - Delish image

Tarka daal, is one of our favourite soul-warming, stomach-filling, store-cupboard dinner? wins. We love this Indian? dish because we often have all the ingredients in our cupboard and fridge already.

Provided by Matthew Lockwood

Categories vegan vegetarian dinner lunch soup

Total Time 1 hours 30 minutes

Prep Time 0S

Cook Time 0S

Yield 4-6

Number Of Ingredients 18

Ingredients

200 g red lentils
600 mL water
1 onion, finely diced
3 cloves garlic, grated
2 cm ginger, peeled and grated
2 tsp. garam masala
1/2 tsp. chilli powder
1 tsp. turmeric
1 tbsp. tomato puree
1 x 400g (14oz) tin chopped tomatoes
2 tsp. salt
2 tbsp. ghee or vegetable oil
1 red chilli, deseeded and diced
1/2 tsp. mustard seeds
1/4 tsp. fennel seeds
1/2 tsp. fenugreek seeds
4 dried curry leaves, crushed
1 handful fresh coriander, chopped

Steps:

In a large saucepan, and all the daal ingredients, cover with water and bring to the boil. Cook for 45min, stirring occasionally (it should have the consistency of thick porridge). While cooking, use a slotted spoon to remove any of the foamy residue that floats to the surface. Once cooked, add salt and give a gentle stir. To make the tarka, heat the ghee or oil in a small saucepan. Add the chilli, mustard seeds and fennel seeds. As soon as the mustard seeds begin to pop take off the heat and add the fenugreek seeds and curry leaves. Pour the tarka mixture into the lentils, stir and cover with a lid. Allow to sit for a couple of minutes then stir in fresh coriander and serve.

YELLOW DAAL TADKA RECIPE | CHEFDEHOME.COM

Yellow Daal Tadka Recipe | ChefDeHome.com image

A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.
Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)
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Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.
Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!
Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!
All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter.
I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well.
No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish!
Must try!
PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.

Provided by Savita

Categories Main Course Curry Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 of 1 Cup Servings

Number Of Ingredients 10

Ingredients

1 Cup Yellow Daal, Split Moong Daal, washed
1 tbsp Ginger Garlic Paste, Or grated 1 inch ginger and 2 garlic cloves
1 Cup Tomatoes, ripe roma tomatoes, grated
1/2 Cup Red Onion, grated red onion, very small chopped
1/2 tsp Turmeric
3/4 tsp Chili Powder, mild, 1/2 tsp and 1/4 divided, adjust per taste
1 tsp Salt
1 tsp Cumin Seeds, divided
1/2 tsp Hot Green Pepper (small), minced, optional
1.5 tbsp Canola Oil

Steps:

Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

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Reviews 5.0
Total Time 1 hours 30 minutes
Calories 525.5 per serving

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