Tarka Dahl
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!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place the dahl in a serving dish and pour the tarka on top. Hey Presto! Tarka Dahl!
Titli's Tips
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.

Nutrition Facts
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
Amount Per Serving       % Daily Value
Total Carbohydrate 10.1g 3%
Dietary Fibre 0.8g 3%
Sugars 1.5g
Protein 2.9g 5%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.