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More from APB Cook Studio [https://www.177milkstreet.com/2020/02/mumbai-flavor-tarka]

Dal Tarka

By Courtney HillFebruary 10, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    20 minutes active
  • Rating

Dal tarka, or simmered lentils finished with spice-infused butter, is a ubiquitous Indian dish, though some versions are more elaborate than others. Different varieties of lentils can be used to make dal, but we opted for split yellow lentils (toor dal) to recreate the dal tarka we had in Mumbai. (Note: Yellow lentils and yellow split peas are not the same.) If you’re able to find ghee, a type of clarified butter, we highly recommend using it to make the tarka because its full, round, slightly nutty flavor lends depth to the dish. If ghee is not available, salted butter works well.

Tip

Don’t forget to stir the lentils more frequently as they begin to thicken, and make sure to scrape along the bottom of the pan to prevent sticking or scorching. Also, don’t make the tarka, or infused butter, in advance; the flavor compounds are volatile and dissipate as the mixture cools. It’s best to make the tarka only after the lentils have finished cooking.

Ingredients
  • 1

    cup split yellow lentils, rinsed and drained

  • 2

    teaspoons ground turmeric, divided

  • Kosher salt

  • 3

    tablespoons ghee (see note) or salted butter, cut into 3 pieces

  • 1

    tablespoon cumin seeds

  • 4

    medium garlic cloves, thinly sliced

  • 1

    small red onion, finely chopped

  • 1

    medium tomato, cored and chopped

  • ½

    teaspoon cayenne pepper

  • ½

    cup lightly packed fresh cilantro, chopped

Step 1

In a medium saucepan, combine the lentils, 1 teaspoon of turmeric and 5½ cups water.

Bring to a boil, then cook, uncovered and stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are thick and have broken down, 1 to 1¼ hours; stir more often as the mixture thickens. Stir in 1 teaspoon salt; cover to keep warm and set aside.

Step 2

In a small saucepan over medium-high, cook the ghee and cumin seeds, stirring, until sizzling, 1 to 1½ minutes. Add the garlic and onion, then cook, stirring often and swirling the pan, until the onion is tender and translucent, 3 to 5 minutes.

Add the tomato and cook, stirring, until the tomato has release its moisture but the pieces maintain some shape, about 2 minutes.

Step 3

Off heat, stir in the remaining 1 teaspoon turmeric and the cayenne. Ladle the lentils into serving bowls, then spoon some of the tomato mixture over each serving. Sprinkle with cilantro.

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