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Indian Lentils with Spiced Oil (Tarka Dal)

Indian Lentils with Spiced Oil (Tarka Dal)

This quick bowl of Indian spiced lentils combines comforting, velvety texture with layers of flavor.

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This dish combines two classic Indian recipes—dal, or lentil stew, and tarka, a mixture of spices and/or aromatics that have been bloomed in hot oil. We use red lentils that cook quickly and readily break down to a coarse but velvety puree, then finish them with a heady blend of mustard, cumin, alliums and fresh chilies sizzled in coconut oil. You can lightly crush the mustard and cumin seeds for the tarka all at once using a mortar and pestle or the bottom of a skillet. Serve the lentils with basmati rice or warmed naan, and if you like, with cilantro sprigs, lemon wedges or plain yogurt on the side.

Tip

Don't overcook the mustard and cumin seeds in the coconut oil. The goal is to release their essential oils, not to toast them until browned. As soon as the seeds begin to sizzle, add the remaining ingredients.

Ingredients
  • 6

    tablespoons refined coconut oil, divided

  • 8

    medium garlic cloves, chopped, divided

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 2

    ounces fresh ginger, peeled and sliced ½ inch thick

  • 1 ½

    teaspoons ground turmeric, divided

  • ⅛

    teaspoon ground cloves

  • Kosher salt and ground black pepper

  • 1

    cup red lentils, rinsed and drained

  • 1 ½

    teaspoons yellow mustard seeds, lightly crushed

  • 1

    teaspoon cumin seeds, lightly crushed

  • 1

    Fresno chili, stemmed and sliced into thin rings

Step 1

In a large saucepan over medium-high, heat 3 tablespoons of coconut oil until shimmering. Add half the garlic, the scallion whites, the ginger, 1 teaspoon of turmeric, the cloves and ½ teaspoon pepper. Cook, stirring often, until the scallions and garlic begin to turn golden, about 2 minutes.

Step 2

Stir in the lentils, 2¾ cups water and 2 teaspoons salt. Bring to a simmer, then reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are tender and have broken down, 15 to 20 minutes.

Step 3

Remove and discard the ginger slices. Return to a simmer over medium and whisk until the lentils are slightly smooth and slightly thickened, 3 minutes. Taste and season with salt, then transfer to a serving bowl.

Step 4

In a small saucepan over medium-high, combine the remaining 3 tablespoons coconut oil and the mustard and cumin seeds. Cook, swirling the pan frequently, until the seeds begin to sizzle, 45 to 90 seconds.

Add the remaining ½ teaspoon turmeric, the remaining garlic, the scallion greens and the chili and swirl to combine. Pour the mixture into the center of the lentils and serve.

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