Tarka Daal


Tarka Daal


150g red lentils
1 teaspoon turmeric
2 cloves garlic
2cm piece fresh root ginger
1 fresh chilli
1 small red onion
salt to taste
1 knob of butter (optional)
1 tablespoon chopped fresh coriander (optional)


Wash the lentils through twice with warm water and once with cold. Add to a large saucepan. Cover the lentils so there is about 4cm extra water over the top and bring to the boil. Once it has reached boiling point, reduce heat to a simmer. Add a heaped teaspoon of turmeric to the water.

Finely chop the garlic, ginger, chilli and onion. Sauté in a frying pan until everything has softened and season with salt.

Once the water has reduced and the lentils are mushy, stir in as much or as little salt as you like and then empty the onion mixture into the daal and stir through. For a little added richness, add a knob of butter into the mixture and stir in. Serve hot with some naan or alongside rice and curry.

Products Used

KitchenCraft Tinned 18cm Round Sieve 
MasterClass Non-Stick Heavy Duty 20cm Saucepan 
MasterClass Copper Finish Measuring Spoon Set 
MasterClass Cast Aluminium 26cm Fry Pan