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Dhal with Tarka
A warming British-Indian restaurant lentil dhal with a spiced butter tarka poured over. Frying the tarka's onion until deep brown, then pouring the sizzling spiced oil directly over the finished dhal, gives it that final burst of aroma a dhal cooked entirely in one pot would miss.
Ingredients
Instructions
Simmer lentils in water with turmeric and salt for 25 minutes until very soft.
Mash lightly or blend partially.
Make tarka: heat oil, fry onion until deep brown. Add garlic, cumin seeds, mustard seeds and chilli. Fry 1 minute. Add tomatoes.
Pour tarka over dhal.
Finish with coriander. Serve with naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
