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.

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
Ingredients
- For the ginger-garlic paste
- For the lentils
Directions
In a small bowl, stir together the ginger and garlic, mashing with the back of a spoon to thoroughly combine.
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.
Recipe Testers' Reviews
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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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.