Tarka Dahl is one of the most popular dahl dishes you will find in Indian & Pakistani restaurants in the UK. It’s very simple and VERY tasty!
Amount Per Serving % Daily Value*
Calories 167 8%
Calories from Fat 128
Total Fat 14.3g 22%
Saturated Fat 2.0g 10%
Unsaturated Fat 12.2g
Trans Fat 0.0g
Total Carbohydrate 10.1g 3%
Dietary Fibre 0.8g 3%
Protein 2.9g 5%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 150 g (5 oz, ½ cup) dahl
- 2 green chillis, sliced
- 2 tsp garlic & ginger paste
- 1 tsp salt
- ½ tsp turmeric
For the tarka
- 1 small onion, sliced
- 2 dried red chillis, broken up
- 2 green chillis, sliced with the seeds removed
- Pinch of mustard seeds
- Pinch of kalonji
- 2 tbsp ghee or vegetable oil
- Add the lentils, green chillis, garlic & ginger paste, salt and turmeric into a pan containing about 500 ml (20 fl oz) of water. Bring to the boil and simmer for 15-45 minutes (depending upon the dahl used) until the lentils are soft.
- When the lentils are soft and most of the water has been absorbed, mash the lentils to the consistency of a thick soup with bits in. Place back on the stove over a very low heat while you prepare the tarka.
- Prepare the tarka by heating the ghee in a pan and adding the tarka ingredients. Stir-fry on a medium-high heat until the onions have browned.
- Place the dahl in a serving dish and pour the tarka on top. Hey Presto! Tarka Dahl!
Tarka dahl provides a tasy and nutritious accompaniment to Desi meals. The tarka can be added as a garnish to many dishes such as haleem or biryani.