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Tarka Dhal

We are always amazed how unpopular lentils and dhal are in this country.

Serves: 4 | Ready in: 40

Tarka Dhal


  1. Place the first 6 ingredients in pan and bring to the boil. Cover and simmer very gently for at least 30 minutes, until the water has evaporated. Try not to peek in the pan as this will lengthen the cooking time.
  2. Mash the lentils with the back of a spoon. When smooth, thin the mixture with hot water to achieve a single cream consistency.
  3. Now for the tarka - heat the oil in a small frying pan, add in the mustard and cumin seeds, curry leaves, dried chillies and asafoetida and fry until the chillies turn dark and the seeds start to pop. Add in the garlic and cook until golden brown. As soon as it is golden, pour the oil and spices over the lentils and cover.
  4. Leave to rest for 5 minutes, mix well, season with salt and garnish with picked coriander leaves.