Home Recipes Tarka Daal

Tarka Daal

  • 31 - 60 Minutes
  • Easy
  • 4

Enjoy a traditional Punjabi Tarka daal (also known as Tarka Dhal, Tarka Dal, Dhal Tarka or Dal Fry), a hearty vegetarian curry full of bursting flavour and colour.



300g Tilda Basmati Rice
400g Red Lentils
6 Tbsp of Ghee
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Inch of Ginger
5 Cloves of Garlic
Handful of Curry Leaves
1 Red Onion
1 Tomato
1 Tsp Chilli Powder
1/2 Tsp Turmeric Powder
1 Lime
½ White Onion
2 Red Chillies
½ tsp chilli powder
Handful of Coriander

  1. Rinse the lentils thoroughly and then leave to soak in a bowl for about 20 mins.
  2. Add half of the ghee to a large pan and place on a medium heat. Mince 2 of the garlic cloves and the ginger and add along with the mustard seeds, cumin seeds, and curry leaves and cook for 30 seconds.
  3. Dice and add the red onion and cook until softened, about 5 mins. Dice and add the tomato, chilli powder and turmeric and cook for another 2 mins.
  4. Drain the lentils and add to the pan with 700ml of water, and a tap of salt. They should be just covered. Bring to a simmer, cover and cook for for 20 minutes, stirring occasionally.
  5. Rinse the rice under cold water until it runs clear. Add to the pan and pour over 600ml of cold water and stir.
  6. Bring the rice to a boil, then put a lid on the pot and reduce the heat to minimum and cook for 10 mins.
  7. Remove the lid, turn off the heat and cover the rice with a clean tea towel, then replace the lid and allow the rice to steam for 10 mins. Fluff with a fork and set aside until the daal is ready.
  8. Once cooked through, taste and add salt and lime as needed.
  9. Meanwhile, heat the remaining ghee in a small pan slice and cook the white onion until golden.
  10. Slice and add the red chillies and garlic and cook for another 2 mins, roughly chop the coriander then add along with the chilli powder, stir and turn off the heat.
  11. Bowl up the lentils, top with a drizzle of the spicy oil and a squeeze of lime and serve.

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