Recipe of the Week


Tarka Dal

Course: Main Course, Side Dish
Cuisine: Indian, Pulse dish, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 -4 people
Author: Wally Betts' Sock
A really easy and cheap dish to make. You can either serve it as a side dish with other curries or as a lunchtime dish by itself accompanied by chapatis, naan, or whichever type of flatbread you like


  • 1/2 cup red lentils
  • 1/4 cup yellow lentils
  • 21/2 cups water
  • 1 tsp ginger pulp
  • 1 tsp garlic pulp
  • 1/4 tsp turmeric
  • 2 green chillis chopped
  • 11/2 tsp salt


  • 2 Tbsp oil or ghee
  • 1/4 tsp mixed onion and mustard seed
  • 1 onion sliced
  • 1 to mato sliced
  • 2-4 dried red chillis


  1. Pick over the lentils and remove any small stones/grit, then give them a good wash in a sieve under cold water.
  2. Bring to the boil in the water with the ginger, garlic, green chillis and turmeric but not the salt.
  3. Simmer over a low heat, uncovered, for 15-20 minutes by which time your dal should be becoming soft and breaking down. Add the salt.
  4. The consistency at this stage should be between porridge and soupy. If it's too thick, add a little more water. By the time you serve it out, it will have thickened further.


  1. Heat the oil or ghee and fry the seeds until they start to pop.
  2. Add the rest of the ingredients and fry over moderate heat until the onion is just beginning to caramelise.
  3. To serve
  4. Pour the dal into a serving dish, pour the tarka over the top, garnish with a few coriander leaves and more green chilli if you like.

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