Dal with dried curry leaf tarka: a simple South Indian lentil dish
Dal is one of the most eaten dishes in India, and for good reason: it is nutritious, quick to make and endlessly versatile. What transforms an ordinary lentil soup into an authentic dish is the tarka: a quickly heated oil with dried curry leaf, mustard seeds and chili pepper poured over the dal just before serving. That moment is essential. The sizzling of the spices in the hot oil activates the aromas in a way you cannot achieve by simply cooking them along. The organic curry leaf from 't Lof der Kruiden gives the tarka its characteristic citrusy, spicy tone. This recipe is a basic version that you can expand to your taste with extra vegetables or a different type of lentils.
Prep Time
10 minCook Time
25 minTotal
35 minDifficulty
MediumServings
4
Ingredients
- 250 g red lentils (rinsed)
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp turmeric ground
- 400 g peeled tomatoes (canned)
- 800 ml water or vegetable broth
- sea salt
- 2 tbsp coconut or peanut oil
- 1 tsp mustard seeds
- 8 à 10 pieces curry leaves
- 1 chili pepper
- 2 cloves garlic sliced
Cook Time
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1Bring the lentils with onion, garlic, turmeric and tomatoes to a boil in the water or broth. Simmer for 20 minutes over low heat until the lentils are cooked and the dal thickens. Season to taste with salt.
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2Just before serving, heat the oil in a small pan over high heat. Add the mustard seeds and wait until they start to pop (approx. 30 seconds).
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3Add curry leaf, garlic and chili pepper. Fry for 20 to 30 seconds over high heat. Be careful: it sizzles and spatters.
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4Pour the tarka immediately over the dal. Stir gently and serve with basmati rice or naan bread.
Tips
- Use fresh curry leaf if you can find it: the aroma is more intense. Dried leaf is a good substitute and more practical to use.
- Add a handful of spinach to the dal in the last five minutes.
- The dal will thicken the next day: add some extra water or broth when reheating.