Quick Tarka Dhal Recipe/Masoor Dhal/Red Lentils!!

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and has a similar cooking profile.

red lentils

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Green lentils are more nutritious, while yellow split peas are often less expensive.

Wash the lentils by putting them in a sieve and filling a pan with water.

Lightly mix the lentils with your hand and throw the water away.

Repeat the washing process until the water runs clear.

Leave the lentils to soak for 5 to 10 minutes.

In a saucepan, heat the oil on medium-low heat.

Once heated, add the onions and cook for 8 minutes, stirring to prevent sticking and burning.

After 8 minutes, add the ginger and garlic and cook for a further 2 minutes.

Add the tomato and cook for 4 minutes with the lid on.

Add the salt and spices, mix, and fry for 30 seconds to create a paste.

Add the drained lentils and mix well.

Add hot water and ensure all lentils are submerged, then bring to a boil.

Turn the heat to low for a gentle simmer and cook with the lid on for 15 minutes.

After 15 minutes, add the garam masala, most of the fresh coriander, and crushed dried fenugreek leaves.

In a frying pan on low heat, add ghee and allow it to melt.

Once melted, add cumin seeds and Kashmiri chilies and fry lightly for about a minute.

Add the tarka to the dal and stir well.

Taste and adjust seasonings as needed.

Serve and garnish with remaining coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens