Tarka Daal

 225 g red split lentils (masoor)
 ½ tsp tumeric powder
 1 tsp red chilli powder
 1 tsp salt or to taste
 3 cups water (8oz measuring cup)
For the seasononing/Tarka
 2 tblsp vegetable ghee or sunflower oil
 1 small onion peeled and sliced
 1 tsp cumin (zeera)
1

Put the lentils in a sieve and rinse with cold water, drain and tip the lentils into a saucepan. Add the water, turmeric, chilli powder and salt. Bring to the boil, reduce the heat and simmer for about 20-30 minutes or until the lentils have softened, stir occasionally. Top up with extra boiling water if required.

2

After the cooking time, stir the daal to ensure that it is the right consistency, rather like a thick soup and remove from the heat.

3

For the seasoning/tarka, heat the vegetable ghee or oil in a non-stick frying pan, add the sliced onions and fry and stir constantly until the onions are golden brown. Add the cumin seeds and continue to fry for 15 seconds, ensuring that the cumin seeds do not turn too dark. Remove from the heat and pour the tadka over the lentils.

4

Serve the daal hot.

CategoryCuisineCooking Method

Ingredients

 225 g red split lentils (masoor)
 ½ tsp tumeric powder
 1 tsp red chilli powder
 1 tsp salt or to taste
 3 cups water (8oz measuring cup)
For the seasononing/Tarka
 2 tblsp vegetable ghee or sunflower oil
 1 small onion peeled and sliced
 1 tsp cumin (zeera)

Directions

1

Put the lentils in a sieve and rinse with cold water, drain and tip the lentils into a saucepan. Add the water, turmeric, chilli powder and salt. Bring to the boil, reduce the heat and simmer for about 20-30 minutes or until the lentils have softened, stir occasionally. Top up with extra boiling water if required.

2

After the cooking time, stir the daal to ensure that it is the right consistency, rather like a thick soup and remove from the heat.

3

For the seasoning/tarka, heat the vegetable ghee or oil in a non-stick frying pan, add the sliced onions and fry and stir constantly until the onions are golden brown. Add the cumin seeds and continue to fry for 15 seconds, ensuring that the cumin seeds do not turn too dark. Remove from the heat and pour the tadka over the lentils.

4

Serve the daal hot.

Tarka Daal
Nutrition Facts

Servings 4

Ingredients

 225 g red split lentils (masoor)
 ½ tsp tumeric powder
 1 tsp red chilli powder
 1 tsp salt or to taste
 3 cups water (8oz measuring cup)
For the seasononing/Tarka
 2 tblsp vegetable ghee or sunflower oil
 1 small onion peeled and sliced
 1 tsp cumin (zeera)

DIRECTIONS

1

Put the lentils in a sieve and rinse with cold water, drain and tip the lentils into a saucepan. Add the water, turmeric, chilli powder and salt. Bring to the boil, reduce the heat and simmer for about 20-30 minutes or until the lentils have softened, stir occasionally. Top up with extra boiling water if required.

2

After the cooking time, stir the daal to ensure that it is the right consistency, rather like a thick soup and remove from the heat.

3

For the seasoning/tarka, heat the vegetable ghee or oil in a non-stick frying pan, add the sliced onions and fry and stir constantly until the onions are golden brown. Add the cumin seeds and continue to fry for 15 seconds, ensuring that the cumin seeds do not turn too dark. Remove from the heat and pour the tadka over the lentils.

4

Serve the daal hot.