Tarka dhal is so easy to make! Here's how...
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.
Getting this recipe right...
So many people have said to me that they just can't get their tarka dhal to taste as good as it does in curry houses.
This recipe will get the results you're looking for.
I'm afraid, however that the secret to that amazing tarka dhal flavour is ghee and lots of it.
About this recipe.
This recipe is from my cookbook 'The Curry Guy Bible' where I suggest using about 3 tbsp of ghee. Hey, it's a cookbook and people don't like finding recipes that are too fatty these days.
The thing is, the chefs at good curry houses know that people love ghee. They use a lot more than 3 tablespoons of the stuff!
So for the blog, I have made it like I have seen in made hundreds of times. You can use the amount of ghee suggested in the recipe or use one heck of a lot more as I do in the photos below.
That ghee is what makes a good tarka dhal, great!
I recently streamed a live video of me making this tarka dhal recipe. Look and see how easy it is and please be sure to subscribe to my Youtube channel for more live videos.
Ingredient substitutes...
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.
At curry houses, they normally use red split lentils as I have here because they cook to perfection so quickly.
I often make this dhal with a combination of moong, chana and massoor lentils. This takes more time and although very nice, it is just as good with plain old red lentils.
Following are step by step photographed instructions on cooking tarka dhal.
Here are more curry house curry favourites you might like to try!
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
If you like this tarka dal recipe, you might like to try some of the Indian Vegetarian favourites.
Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran
Have you tried this tarka dal recipe?
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A Fantastic Tarka Dhal Recipe
Ingredients
- 250g Massoor dhal – rinsed with water
- 3 tablespoon ghee (or more) see above.
- 10 fresh curry leaves (optional)
- 1 teaspoon cumin seeds
- 1 x cinnamon stick
- 1 onion - finely chopped
- 4 garlic cloves finely chopped
- 2 tbsp garam masala
- ½ tsp turmeric
- salt and pepper to taste
Instructions
- 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.
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Marie says
I have had this bookmarked for a while and finally got round to making it tonight. I have to agree with you it is fantastic. My chillies were a bit helpless but it didn't spoil the dish. Thank you.
Dan Toombs says
Thank you Marie. I'm really glad you liked the dish too.
Dan
Darren says
Stumbled upon this and it sounded nice. Followed the directions, although I used half red lentils and half chana dhal. Worked out really well and I will definately make it again! Delicious and healthy, I think it makes a very wholesome meal.
Dan Toombs says
Thank you Darren for trying my recipe. It's always good to use what you have on hand and it sounds like you dod. Great. Thanks for commenting.
Dan
Kyle says
Thank you for all your efforts Dan, love the site. Just wondering where you add the ground coriander when making this? It's on the ingredients but not in the actions. Also, just out of curiosity, do you recall the three types of lentils the original chef used? Thank you!
Dan Toombs says
Hi Kyle
She used chana, massoor and moong dal. Mostly massoor though. I've changed the recipe so that there isn't any coriander powder. That said, you could still add it. About a teaspoon when you add the garam masala.
Thanks
Dan
Sam says
HELP... I'm making this (mid way through chopping) but I'm unclear on when to add the ground coriander OR the Masala bit?? The Garam Masala goes in at the end but how about the seperate recipe at the bottom for Masala? When does that go in? With the coriander I understand when to add the freshly chopped coriander but when do I add the coriander powder?? Please help asap if you can... Thank you
Dan Toombs says
Hi Sam
I'll have a look at the recipe. Really it doesn't make a lot of difference. I usually add spices first and fresh ingredients like coriander at the end. To be honest, I've cooked this a lot of ways and it usually comes out quite similar.
Dan
Hyder Ali says
Can I use only half of onion ? because I am not really a fan of "fried onions".
Dan Toombs says
Hi
Yes, I am sure that would work fine.
Thanks
Dan
Mas says
My first time to get this dish right... and I have tried several other recipes. But this one is perfect.... truly restaurant style. The whole family enjoyed it 🙂
Dan Toombs says
Thank you very much Mas. Really glad you all enjoyed the recipe.
Cheers
Dan
paul says
Is the amount of garam masala in this recipe correct? It says 2 TABLESPOONS, which seems extreme. By comparison, other similar recipes only use 3/4 to 1 TEASPOON, so I'm thinking this recipe should say 2tsp at the most.
I would be very pleased if you could clarify.
Dan Toombs says
Hi Paul
With that recipe, it is actually two tablespoons but please by all means use less to taste.
Thanks,
Dan
Gil Linton says
Thanks for an excellent recipe. I added a small tweak by substituting curry leaves (didn't have any) with dry roasted fenugreek seeds.
Dan Toombs says
Hi Gil
That sounds like an interesting idea I'm going to have to try. It sounds very southern Indian. 🙂
Cheers,
Dan
Gil Linton says
It gave a lovely aromatic vibe , although the fenugreek aroma was still pretty pervasive throughout the kitchen after 24 hours…
peter says
Not mentioned to date in the comments, but the quantity of water to boil the lentils is surely wrong. I kept on having to top up. Probably ended up almost doubling the stated volume.
Dan Toombs says
Hi Peter
That is fine. If you need to add water, go for it. I usually don't. I just cook gently over medium heat but would not hesitate to add water if needed. Hope you liked the recipe in the end.
Thanks,
Dan
peter says
Thanks Dan,
Sadly I have a ceramic hob, so it is difficult to regulate temperature and keep it consistent. Maybe that's why my water evaporates too quickly.
As for the recipe, next time I think I'll cut back on the garam masala...
Good luck with your book launch!
Dan Toombs says
Thank you very much Peter.
Ian David Del Agua says
I'm encountering the same evaporation problem as Peter. The Dhal absorbs the water and the tarka is not sufficient to fully moisten the lentils again. That said the flavour is awesome. Could I use some base sauce or continue with water to give it a runnier consistency?
Dan Toombs says
Hi Ian
You could use base sauce but I usually just add more water as required.
Thanks,
Dan
Jeanette says
Your the Man Dan , so far every thing perfect , thank you for your knowledge , keeping your secrets to my self ,(Son inlaw} for couple of weeks . Your new book , again fantastic . thank you Dan xx
Dan Toombs says
Thank you very much Jeanette. Much appreciated. 🙂
Dan
Steve Ashdown says
Hi Dan.
Nice recipe this. I am no way a veggie, but combined this with a home made tomato chutney, cheese and onion dosa.
Made a fantastic meal.
Keep up the good work mate.
Cheers Steve.
Dan Toombs says
Thank you very much Steve.
Dan
LINDSAY says
HI Dan,
Do you know if the dhal freezes well? Was hoping to freeze portion's ready for dhansaks.
Thanks
Dan Toombs says
Hi Lindsay
Sure does. I freeze leftover dhal all the time.
Thanks,
Dan
Lotus Food Gallery says
wow amazing recipe
Dan Toombs says
Thank you. 🙂
Fiona says
Just made your tarka dhal, after watching your video.I found it searching for a recipe randomly on line. And I'm so happy I stumbled on this.
It was absolutely delicious. You seem to have been around for a while... but then i dont get much time for cooking.
I just wanted to say thank you. I really enjoyed making it and eating it was even better.
I might even invest in your book, Hoping to try another of your currys soon.
Thanks again.
Fiona
Dan Toombs says
Thanks very much and I am really glad you enjoyed the video.
Dan
Katy says
Delicious! Worked well even with standard spreadable butter (no ghee available) and no fresh curry leaves. So give it a go anyway everyone it was excellent.
Dan Toombs says
Thank you, good to hear it worked even without ghee and curry leaves.
Dan
Paul says
Hi Dan, this recipe looks great but I don´t have curry leaves! Is there anything I can substitute them for? Thanks
Dan Toombs says
Thank you but I’m afraid there is nothing you can use instead of curry leaves so just leave them out.
Dan