Thursday, February 10, 2011

Tarka Dhal / Seasoned Red Lentil Soup..

Tarka Dhal is a very famous dish made with red lentils or masoor dhal.It is served in all Indian restaurants and is very easy to make at home.Among the many versions available,here is mine:


Masoor dhal/ red lentils- 1 Cup

Channa dhal/split pigeon peas- 1/4 cup (optnl)

Fresh Ginger- 1 inch piece crushed

Garlic cloves- 3 nos. crushed

Green chillies- 2 slit lengthwise

Turmeric- 1/2 Tsp

Salt to taste

For the Tadka or Tempering:

Butter/ ghee- 2 Tbsp

Cumin seeds- 1Tbsp

Bay Leaf-1

Dry red chilly- 1

Onions -1 small chopped finely

Garlic- 2 cloves

Garam Masala- 1/4 Tsp

For Garnishing:

Chopped cilantro- 1/4 Cup

Lemon juice- 4 to 5 drops

Slit green chillies -2 nos. (seeded )

Red chilly powder- a pinch


1.Wash and pressure cook both the dhals for 2 to 3 whistles along with the ginger, garlic, green chillies, salt and turmeric. I used about 2 cups of water and found the consistency of the dhal to be right.

2.Heat butter or ghee in a pan and once hot add the ingredients under tempering and saute till the onions and garlic turn soft and light brown in colour.

3.Mash the dhal using a hand mixer or a ladle and pour the tadka on top of it and garnish with chopped cilantro, green chillies and a few drops of lemon and a pinch of red chilly powder.

4.Cover and let sit for 2 minutes and serve hot with rice, rotis or naan.

Note: The consistency of the dhal should be neither be too thick nor too watery and should be like that of a soup. Mashing the dhal helps in getting the right consistency.

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