Tarka
Daal
Tadka is
another word for tempering, so as like any Indian dish you will find
many varieties of this dish. I make it with masoor and moong daal.
- 1/2 cup
Masoor Daal ( split red lentils)
- 1/4th cup
Moong Daal
- 2 1/2 cups
Water
- 1 tsp Ginger
paste
- 1 tsp Garlic
paste
- 1/4th tsp
Turmeric powder
- 2 Green Chilies,
chopped - or according to taste
- 1 1/2 tsp
Salt
Tarka
- 2 Tbsp
Oil
- 1 Onion,
sliced
- 1/4th tsp
Black Mustard Seeds
- 4 Dried Red
Chilies
- 1 Tomato,
sliced
Garnish
- 2 Tbsp
Melted Butter
- 1 Tbsp
chopped fresh Cilantro
- 1-2 Fresh
Green Chilies,, sliced
- 1 Tbsp Fresh
Mint, chopped
Boil the
lentils in the water with the ginger and garlic paste, turmeric and
chopped green chilies for 15 -20 minutes or until soft. Mash the
lentil mixture. The consistency of the mashed lentils should be
similar to a thick creamy chicken soup. If the mixture looks too dry
add a little water. Season with salt.
To prepare the
tarka, heat the oil add the mustard seeds, dried red chilies and
the onions and tomatoes. Fry for a few minutes until golden brown. Now
pour the tarka over the daal.
To serve
garnish with melted butter, cilantro, chilies, and mint.
Serve with
plain rice.
