Name: Tarka Dal ~ Lentils with Tomatoes and Cilantro
Prep time: 30 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1/2 teaspoon grated or minced ginger; 1 teaspoon grated or minced garlic; 1 cup mung (moong) lentils; 2 cups boiling water, plus more as needed; 2 tablespoons mild vegetable oil; 1 teaspoon cumin seeds; 2 fresh green chile peppers, such as jalapeños, slit in half lengthwise and stalks left on; 2 medium (10 oz) tomatoes, diced (seeds and all); 1 teaspoon ground turmeric; 1 teaspoon garam masala; A handful of fresh cilantro leaves, chopped; Boiled rice or roti, for serving

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Tarka dal, or lentils with tomato and cilantro, is not only easy and healthy but includes oil-bloomed spices that make the resulting flavors intoxicatingly complex.

A ceramic bowl filled with tarka dal and sprinkled with cilantro with a small bowl of chopped cilantro on the side.

Adapted from Monisha Bharadwaj | Indian in 7 | Kyle Books, 2019

There are many versions of this north Indian recipe, as the name literally means “spiced, flavored lentils.” There are several Indian words that describe the process of tempering foods, including “tarka,” “tadka,” “vaghaar,” or “phodni.” Spices or ingredients, such as tomatoes, garlic, ginger, or chilies, are cooked in hot oil to extract and develop their flavor. Tempering can be done at the beginning of cooking, where for example, spices and onions are cooked before adding the main ingredient, or at the end, when for example, cumin seeds may be fried in oil and poured over a curry. The oil contains the aromatic oils extracted from the spices and becomes “flavored” itself.–Monisha Bharadwaj

Why should I temper my spices?

The process of tempering, or blooming, spices and aromatics is used throughout India. The method is the same but the oils and spices vary. It’s used for a simple reason—because it works magic. Blooming helps to release their volatile oils, enhancing the flavor in seconds. The mixture can then be used as the foundation for a dish, by adding other ingredients, or the intensely flavored oil can be used to finish—it’s beautiful drizzled over whatever you’re serving.

Tarka Dal ~ Lentils with Tomatoes and Cilantro

Quick Glance
Quick Glance
30 M
1 H
Serves 4

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Ingredients

Directions

Make the ginger-garlic paste

In a small bowl, stir together the ginger and garlic, mashing with the back of a spoon to thoroughly combine.

☞ Tester tip: If you’re making a larger batch of the ginger-garlic paste to keep a stash on hand, blitz the peeled and chopped ginger and garlic in a blender along with a little cold water to turn the blades until it makes a smooth paste. Scrape it into a clean jar, add enough oil to cover the surface (any oil will do), and keep in the fridge for up to a couple weeks, topping off the oil as needed.

Make the lentils

Wash the lentils in a strainer under running cold water until the water runs clear. Put them into a heavy saucepan and then pour 2 cups boiling water over them (don’t salt the lentils at this stage, as they can take longer to cook if you do).

Set over medium-high heat and bring to a boil. Reduce the heat and simmer until very soft, stirring occasionally and adding more boiling water as they absorb what’s in the saucepan, 30 to 45 minutes. You want to ensure that the lentils are submerged at all times. When the lentils are fully cooked, they should have almost completely disintegrated and the mixture will resemble oatmeal.

Meanwhile, in a separate saucepan over high heat, warm the oil and add the cumin seeds. As they begin to crackle and change color, add 1 teaspoon ginger-garlic paste and cook for 30 seconds, then add the chiles and cook for a few seconds more.

Tip in the tomatoes and cook until soft, 3 to 4 minutes. Stir in the turmeric and garam masala, add about 1 tablespoon cold water, and bring to a gentle boil. Reduce the heat to maintain a very gentle simmer until the tomatoes are cooked.

Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The finished lentil mixture should have a pouring consistency.

Sprinkle the cilantro over, and serve hot with plain boiled rice or rotis.

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Recipe Testers' Reviews

Pat Francis

This tarka dal is a delicious dish that I had all the ingredients for on hand. Straightforward, hearty, and healthy—it brought a smile to my face. I will absolutely be making this again.

I'll aim to use smaller green chile peppers for it next time and larger tomatoes (or more of them). With two large split jalapeños in the mix, it was a HOT situation. They beautifully disseminated their heat throughout the stew, as they were supposed to, but we prefer our heat a little less five-alarm fire.

This was great served over plain brown rice with fried chicken thighs. I think some yogurt for the heat might be good served alongside next time.

Trisha T.

Tarka dal on a weeknight? Yes, please! This recipe was one of my favorite things that I've tested in a long time. It was easy to follow, inexpensive, and completely delicious. I lost count of how many times one of us said, "It's soooooo gooooood." We ate this as a main dish with some grocery store naan, but it would be great with some basmati or jasmine rice, or some roti (or both). The oil/spices/tomato process goes fairly quickly, so it's best to have all of the ingredients at the ready to make it a little easier.

I was worried about adding more water to the lentils during the cooking—I didn't want them to be overly watery. However, I added boiling water three times from my electric kettle during the cooking process and the lentils kept absorbing more and the finished product didn't seem too watery at all.

Watch closely at the end of your cooking time as my lentils just barely started to stick to the bottom as they disintegrated and finished cooking. Do yourself a favor and buy a large bag of mung lentils, as one time making this recipe will probably not be enough.

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