Tarka dal
Home-style Punjabi lentils. One of the most basic types of dal, golden, muted and soothing.
Requires 1 hour soaking time.
Overview
Prep time
20 mins
Cook time
1 hr
Serves
2 -4
Ingredients
200g chana dal (split chickpeas), yellow split peas or split red lentils
½ tsp turmeric
2cm cube ginger, peeled and finely chopped
To serve
2 tbsp vegetable oil, unsalted butter or ghee
1½ tsp cumin seeds
1 tsp chilli flakes
1 small red onion, very finely sliced
4cm cube ginger, peeled and finely chopped
2 garlic cloves, chopped
1 large plum tomato, chopped
½ tsp garam masala
2 tbsp coriander, roughly chopped
fresh chutney and flatbread (like roti or naan), to serve
Method
Step 1
Soak 200g chana dal for an hour in water that you’ve just boiled. Drain and rinse.
Step 2
Put the lentils into a heavy-bottomed pan. Add 500ml water (more if your pan is large as the lentils should be well covered), ½ tsp turmeric and a 2cm cube chopped ginger. Bring to the boil, then turn the heat down and simmer until the lentils are soft, about an hour (split red lentils will be soft much sooner).
Step 3
Leave the lentils to cool slightly. If you prefer a smooth dal, liquidise it in a blender – the final texture and consistency are up to you. Add more water if you feel the lentils need it. I like to give half the lentils a quick blend, then mix these with the more rough-textured dal in the pan. Season.
Step 4
Now for the tempering. Heat 2 tbsp vegetable oil (or butter or ghee) in a frying pan and toss in 1½ tsp cumin seeds followed by 1 tsp chilli flakes. Swirl them around for about 20 seconds until they darken. Add 1 small very finely sliced red onion and fry until golden. Stir in a 4cm cube finely chopped ginger and 2 chopped garlic cloves and cook for another minute.
Step 5
Now add 1 large chopped plum tomato and ½ tsp garam masala and continue frying for 2 minutes, or until the tomato has softened. Tip this mixture into the hot dal and add 2 tbsp roughly chopped coriander. Stir well and serve with flatbread and fresh chutney.
