I don’t know about you but I can’t go out for a curry without ordering a nice side of tarka dhal. It’s the perfect mild accompaniment for a curry.
Tarka dhal is also nice added to curries such as dhansaks.
To make this tarka dhal recipe, I use Massoor dhal (split small red lentils). Red lentils are available in most supermarkets though you will find them cheaper at Asian markets.
Massoor dhal, unlike other lentils only needs to be washed and rinsed under cold water. I do let mine soak in fresh water for about a half hour while I prepare the other ingredients but it isn’t really necessary.
If you are trying to eat healthily, don’t add the fried onion and reduce the amount of ghee. Sod the diet. There’s plenty of goodness in the lentils. Eat some ghee!
You might like to try this recipe using different lentils or a combination of different lentils. Some lentils require a longer cooking time so be sure to read the label.
I’ve been told that you should cook different lentils separately but I rarely bother doing this. Just ensure the lentils are good and soft before serving.
I often make this dhal with a combination of moong, chana and massoor lentils.
Here are more curry house curry favourites you might like to try!
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Tarka dhal doesn’t get much easier or tastier than the following recipe!