Top Tarka Dhal Tips

'Tarka' translates to 'tempering'. It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavour of spices and herbs and then carry this essence with it when it is added to a dish.

There are many different ways in which this process is used. It can be done at the beginning, before the lentils are added or as a final flourish at the end, to give a wonderful aroma to the dish. Whichever way round, it is a vital part of dhal cooking.

Tarka Tips For Delightful Dhal

Here are a few things to remember when using this technique.

• Always use neutral oil like sunflower, vegetable or coconut oil. These perform much better at high temperatures which helps to impart the flavours.

• Make sure your oil is nice and hot before adding spices, then turn to a medium heat once they are in the pan.

• If you are adding fresh ingredients make sure they go in after the spices have been fried.

• The other thing to remember is always to try and do it just before serving (if it is a final Tarka), as the flavours will be much stronger.

• A Tarka will splutter a lot when it is added to cooked lentils, so make sure you have a lid nearby to cover it quickly. This will also retain the aromas and flavours.