cibobook – For Food Lovers

Be a chef at your home!

Daal Tarka

on July 2, 2012



This simple yet extremely satisfying dish has no other alternative exist! It’s not only tasty but rich in nutritions as well! It’s unique flavor makes it an outstanding meal which requires nothing to stand with it.


-Yellow lentil 1 cup

-Orange lentil 1/2 cup

 -Red chilli powder 3 tbsps

 -turmeric powder 1 tsp

-Salt to taste

 -Ginger garlic paste 1 tbsps

 -Green chillies 3-4 slit

 -Dried fenugreek 1 tsp

For Tarka:

 -Onion 1 small thinly sliced

 -Garlic chopped 1 big clove

 -Curry leaves 4-5

-Dried red pepper (Dakni/Patna Mirch)

 -Roasted cumin seeds 1 tsp

 -Oil ½ cup


Boil lentils with ginger garlic paste and green chillies. When done, add red chilli powder, salt and turmeric and cook on low when excess water dries up and the lentils turn into desired thick consistency. It depends how much runny you like the lentils to be. Add dried fenugreek before tarka.

 Heat oil in a frying pan, add onions and garlic and fry till golden brown, add cumin seeds, curry leaves and red pepper fry for a minute and immediately pour over the hot daal / lentils. Your Daal Tarka is ready to serve with plain boiled or zeera rice or just a plain chapatti bread.


Kitchen Tip:

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato-it absorbs the excess salt for an instant “fix me up.” 



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