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Dal Tarka
Dal tarka combines two classic Indian preparations: dal, or lentil stew, and tarka, a mixture of spices and aromatics and the fat used to bloom them. The warm tarka is poured onto the dal as finishing touch, adding color and complex flavor and aroma to the creamy lentils. For this version, we use dried red lentils that cook quickly and readily break down to a coarse but velvety puree.
4
Servings
30 minutes
Ingredients
-
1
cup dried red lentils
-
1
teaspoon turmeric OR garam masala
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January 15, 2024
Too watery
For some reason, perhaps too much water ;), my dal tarka came out too watery. I was hoping for a thicker soup. I may try increasing the lentils and/or decreasing the water. Any suggestions? (Tried to find the video on PBS Passport to re-watch, but it's no longer available.)
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Tadka is a little tough with neutral oil. You need the fat to really get the flavor .. Use coconut oil instead of ghee to keep it dairy free.. A large clove of finely chopped garlic after browning the shallot lends a lot of flavor. fry some whole red chilies in the oil to make it spicy. 1/2 tsp of paprika just before adding to the lentils gives a nice smoky flavor.