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Milk Street Recipe
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
1 cup dried red lentils
1 teaspoon turmeric OR garam masala
Kosher salt and ground black pepper
3 tablespoons neutral oil OR salted butter OR ghee
1 tablespoon cumin seeds OR mustard seeds OR a combination
1 large shallot, halved and thinly sliced OR 1 bunch scallions, thinly sliced OR ½ medium red onion, thinly sliced
1 Fresno OR serrano chili, stemmed, seeded and thinly sliced
1 small tomato, finely chopped OR 1 tablespoon finely grated fresh ginger OR a combination
Optional garnish: Chopped fresh cilantro OR plain yogurt OR lemon wedges OR a combination
Ingredients
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1
cup dried red lentils
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1
teaspoon turmeric OR garam masala
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Kosher salt and ground black pepper
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3
tablespoons neutral oil OR salted butter OR ghee
-
1
tablespoon cumin seeds OR mustard seeds OR a combination
-
1
large shallot, halved and thinly sliced OR 1 bunch scallions, thinly sliced OR ½ medium red onion, thinly sliced
-
1
Fresno OR serrano chili, stemmed, seeded and thinly sliced
-
1
small tomato, finely chopped OR 1 tablespoon finely grated fresh ginger OR a combination
-
Optional garnish: Chopped fresh cilantro OR plain yogurt OR lemon wedges OR a combination
Directions
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01In a medium saucepan, combine the lentils, turmeric, a big pinch of salt and water to cover by 1½ inches. Bring to a boil, then cook uncovered, stirring often and adjusting the heat to maintain a vigorous simmer, until the lentils are creamy and broken down. Season with salt and pepper, then cover and set aside. In a small saucepan over medium-high, cook the oil and cumin, swirling, until beginning to sizzle. Add the shallot and cook, stirring, until lightly browned, then stir in the chili. Off heat, stir in the tomato. Transfer the lentils to a serving dish, then top with the tarka.See It
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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.