South Asia — Muslim traditions
Tarka Dal in a Hurry
A South Asian dal of lentils, green chilies and coriander, seasoned with cumin and ginger and simmered on the stove. It's finished with garnished with cilantro.
20 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 15 min · 20 min total
- easy
- 1
Put the lentils in a pot and fill the pot with boiling water. Cook over low heat for 15 minutes. Meanwhile, heat the oil in a pan and add the cumin seeds. When the seeds start to pop, add the onion and stir-fry until golden and a little crisp. Remove half the onion with a slotted spoon and drain on paper towels.
- 2
Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until well blended. Add the cooked lentils.
- 3
Serve hot, with the reserved fried onions on top and garnished with garnished with cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
