Yellow Tarka Dal recipe

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Ingredients

½ cup yellow dried split peas (chana dal)
1 cup red lentils (masoor dal)
½ teaspoon ground turmeric
1 pinch sea salt
1 pinch asafoetida powder (hing)
water to cover
2 tablespoons ghee (clarified butter)
1 tablespoon oil
½ teaspoon brown mustard seeds
½ teaspoon ground cumin
1 onion, finely chopped
2 cloves garlic, minced

Nutrition Info

362.1 calories
carbohydrate: 48 g
cholesterol: 16.4 mg
fat: 11.3 g
fiber: 14.1 g
protein: 19.4 g
saturatedFat: 4.6 g
servingSize: -
sodium: 95.3 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.

  2. Combine split peas and red lentils in a saucepan over medium-low heat. Pour in enough water to cover by 2 inches. Season with turmeric, sea salt, and asafoetida. Bring to a boil, reduce heat and simmer, covered, until dal is the consistency of porridge.

  3. Heat ghee and oil in a large skillet over medium heat. Add mustard seeds and cumin, cook until starting to pop, about 30 seconds. Add onion and garlic, cook, stirring constantly, until tarka is very dark brown, 10 to 15 minutes.

  4. Serve tarka over dal.

Recipe Yield

4 servings

Recipe Note

This is a comforting, authentic, East Indian dish that is packed with nutrients, nourishment, and flavor. It is a quick, easy, and economical dish perfect for a cold night. Parathas or rotis is a nice accompaniment. This dish is suitable for vegetarians. Serve over basmati rice garnished with fresh cilantro and lime wedges.

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