Daal Tarka Spiced Lentils Recipes

DAAL TARKA (SPICED LENTILS)

Daal Tarka (Spiced Lentils) image

Variations of daal (or dal) and tarka (or tadka)-a mixture of aromatics, vegetables and spices spooned over the top of the daal for extra flavor-are served throughout the Indian subcontinent and parts of southeast Asia. This version is served at Nepali Mountain Kitchen, part of the Mango House community in Aurora, Colorado. Give the dish a generous stir before digging in to ensure the tarka gets thoroughly incorporated.

Provided by Sarda Siktel

Time 45m

Number Of Ingredients 16

Ingredients

3 cups water
1 cup red lentils, rinsed
1 cup chopped red onion
1 cup diced tomato
1 serrano pepper, seeded and finely chopped
¾ teaspoon salt
½ teaspoon red chile powder
½ teaspoon ground turmeric
4 tablespoons ghee or canola oil
1 cup chopped onion
1 cup diced tomato
2 dried red chiles, seeded and broken into small pieces
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cumin seeds
Kasuri methi (see Tip) & chopped fresh cilantro for garnish

Steps:

To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder and turmeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. Stir often during the last 10 minutes to prevent burning.
Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds; cook, stirring often, until golden brown, 5 to 7 minutes.
Serve the daal topped with the tarka. Garnish with kasuri methi and cilantro, if desired.

Nutrition Facts : Calories 382 calories, Carbohydrate 46 g, Cholesterol 40 mg, Fat 16 g, Fiber 10 g, Protein 14 g, SaturatedFat 9 g, Sodium 467 mg, Sugar 6 g

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