A Fantastic Tarka Dhal Recipes

TARKA DHAL

Steps:

• Combine the masoor lentils, water and turmeric.
• Bring to a lively simmer uncovered. Uncovered is key. I've had lentils boil over on me more times than I can count. Now I start them uncovered. Problem solved.
• Once the lentils come to a simmer, reduce heat to low and cover.
• Cook lentils until they completely break down into a creamy consistency. You will not be able to discern individual lentils. This should take somewhere around 40 minutes.
• Add the salt. You will adjust the seasoning at the end.
• Heat the oil over medium heat.
• Add the kashmiri chilies if using. Cook until the edged just start to bubble.
• Flip the kashmiri chilies. Add the mustard seeds and cumin seed and fry briefly. They should crackle a bit and dance around.
• Turn the heat down a bit and add onion. Cook until the onions are translucent.
• Add the green chilies, curry leaves and methi and continue to cook for around 2 minutes.
• Stir in the tomato paste or fresh tomatoes if using. Cook for 20-30 seconds then add the tarka to the dahl..
• Stir to thoroughly combine.
• Adjust consistency to your taste with little bit of water (I like it a bit runny).
• Add the cilantro and lemon juice to taste.
• Adjust salt. Around a half a tsp give or take. Creep up on it. You can add salt. You can't take it away.
• Enjoy.

A FANTASTIC TARKA DHAL RECIPE

Steps:

• Pour about 400ml of water over your lentils in a sauces pan and simmer over medium high heat until tender. Remove any foam that forms on the top. Cooking the lentils should take about 25 minutes.
• While your lentils are cooking, melt the ghee in a frying pan and add the curry leaves, cumin seeds and cinnamon stick.
• Stir in the chopped onion and fry for about 5 minutes until browned.
• Add the chopped garlic, garam masala and turmeric and stir it into the hot ghee..
• Pour the most of the ghee mixture (the tarka) over the lentils and stir it all in. Leave some to garnish.
• Season with salt and pepper to taste and garnish with the remaining tarka.

EASY TARKA DHAL RECIPE ( RESTAURANT STYLE)

Steps:

• Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
• Add lentils, water, turmeric powder, green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes
• Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.
• Season with salt.
• Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.
• Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.
• Add onion, ginger garlic and fry for 3 minutes until translucent.
• Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
• Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.
• Garnish with coriander leaves and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.

TARKA DALL

Steps:

• Place the peas and stock into a pan, stir well and bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40-50 minutes, or until the peas are just tender, adding some water as necessary. When the peas have cooked, remove them from the heat and whisk to break them down to your desired consistency. Set aside to cool.
• Heat the oil & butter in a pan over a medium heat add the onion and ginger. Fry for 4-5 minutes, or until golden brown then add the garlic and cook for another minute. Puree the tomatoes in a food processor, add them to the pan and mix them in. Add the remaining spices and the water to the pan and stir well. Simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. When finished, puree the sauce in a food processor and add it to the cooked peas & stock mixture and stir well (adding more water if necessary to loosen the mixture). Bring the mixture to the boil and season to taste, with salt and black pepper and chopped cilantro/coriander just before serving. Serve on rice or alone as a soup.

TARKA DHAL

Steps:

• Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
• While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
• Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.