I don’t think there’s anything more comforting than a steaming bowl of Tarka Daal. Creamy orange-yellow, studded with the red of the tomatoes and the green of the coriander. Peppery with cumin and tangy with ginger, you can enjoy it with a thick, doughy tandoori roti or some fluffy rice. Don’t forget to buy some mango pickle!
No two people make daal exactly the same way. And that’s the beauty of it. Once you get a basic recipe you like, you can add your favourite ingredients or omit the bits you’re not that keen on. Don’t be shy with the spices!
The real surprise of this dish though is its simplicity. You just put everything in a pot and leave it to boil away merrily for 45 minutes. This will become your signature dish. A true classic.
- 1 mug channa daal or yellow split peas
- 4 mugs water
- 6 cloves garlic, chopped
- 2 medium tomatoes, chopped
- 1 inch ginger, chopped or julienne
- 2 tsps cumin seeds
- 1 tsp coriander powder
- 1/2 to 1 tsp chilli powder, to taste
- 1 tsp salt
- Handful of coriander, finely chopped
- 1/4 onion, sliced
Wash the daal a few times, drain and then put it in a large pot. Add the 4 mugs of water.
Turn the heat to high.
Add all the spices, the garlic, tomatoes and ginger.
Bring to the boil, cover and let it bubble away on a medium to high heat for around 40-45 minutes. Make sure it’s bubbling away or it will take longer to cook. Don’t be afraid of the high heat – there’s a lot of water in there to get rid of. Be brave!
Halfway through cooking, taste the cooking liquid and adjust the chilli, salt or spices if you need to.
(Cook it to the consistency you like. A few more minutes to thicken it. You can always add a bit of water to thin it out.)
Take off the heat, add the chopped coriander. Mix very gently once.
Transfer into serving bowl.
Don’t forget the tarka (fried onions)
Fry the onions in a tablespoon of olive or vegetable oil til dark golden brown then scatter over the top of the daal, without mixing.
Serve and enjoy!