Tarka dal
Comforting split red lentils simmered with turmeric until creamy, finished with a sizzling tarka of cumin, garlic and chilli. Cheap, filling and vegan.
- Prep
- 10 mins
- Cook
- 40 mins
- Total
- 50 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Tarka dal
Tarka dal
Ingredients
For the dal
- 250g split red lentils, rinsed until the water runs clear
- 1l water
- 1 tsp ground turmeric
- 1 tbsp fresh ginger, grated
- 2 tomatoes, chopped
- 1 tsp salt
For the tarka
- 3 tbsp vegetable oil, or ghee if not vegan
- 1 tsp cumin seeds
- 1 tsp black mustard seeds, optional
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 green chilli, sliced
- ½ tsp chilli powder
- 1 tsp garam masala
- fresh coriander and a squeeze of lemon, to serve
Kitchen kit
- Large saucepan Search Amazon for large saucepan
- Small frying pan Search Amazon for small frying pan
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Cook the lentils
Put the lentils, water, turmeric and ginger in a large pan. Bring to the boil, skim off any foam, then simmer, partly covered, for 25–30 minutes, stirring now and then, until the lentils have collapsed. Add the tomatoes and salt for the last 5 minutes. Add a splash of water if it gets too thick.
-
Step 2: Make the tarka
Heat the oil in a small frying pan. Add the cumin and mustard seeds; when they crackle (a few seconds), add the onion and fry for 8–10 minutes until golden. Add the garlic and green chilli and fry for 1–2 minutes until the garlic is golden, not burnt. Stir in the chilli powder and garam masala.
-
Step 3: Combine
Pour the sizzling tarka over the dal, stir through, then finish with coriander and lemon. Serve with rice or flatbreads.
Tips
- Dal thickens as it stands; loosen with hot water when reheating.
- Watch the garlic closely in the tarka: burnt garlic tastes bitter.
- For a gluten-free dal, use garam masala and chilli powder labelled gluten-free (spice blends occasionally contain wheat flour).
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
Freeze for up to 3 months. Defrost in the fridge and reheat with a splash of water until steaming hot.
Variations
- Add 100g spinach at the end.
- Use half chana dal (soaked 1 hour) for more texture; it needs about 45 minutes.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/tarka-dal/ · Checked 17 October 2026
Questions people ask
Do I need to soak red lentils?
No. Split red lentils cook quickly without soaking; just rinse them well.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
