So, What’s Up With Tarka Dal? (Let Me Tell You)

I swear, the very first time I ever made Tarka Dal, I accidentally doubled the garlic and thought I’d ruined the whole thing. Turns out, everyone in my flat went nuts for it and asked for seconds. (So if you love garlic… you’re in luck!) This dal has stuck with me since then—it’s the sort of meal I turn to when I need something cozy and forgiving, and has rescued me on more than one cold Tuesday night. Oh, and once I spilled the mustard seeds all over the kitchen floor, but let’s not talk about that.

Why You’ll Absolutely Love This

I make this dish on nights when I want something hearty with less faff; it’s so ridiculously simple I can practically do it with my eyes shut (well, almost). My niece, who generally claims to hate lentils, actually asks for second helpings of this—go figure! I think the reason is you can make it fit your mood: sometimes it’s a little spicy, sometimes not so much. And the cleanup? Practically nonexistent, unless you, you know, drop the cumin jar… Not that I’ve done that. (I totally have.)

What You’ll Need (But Don’t Panic)

250g red lentils (sometimes I use yellow, especially if the red bag’s empty—they both work)
1 big onion, diced (my mum swears by red onions, but honestly, any will do)
2 cloves garlic, minced—or three, if you like living dangerously
1 thumb of ginger, grated (powdered in a pinch, about 1 tsp)
1-2 green chilies, chopped (de-seed if you don’t want it too spicy, or just leave ’em whole and pick them out later)
1 tsp cumin seeds (I’ve skipped these before in a panic and lived to tell the tale)
1 tsp black mustard seeds (again, not the end of the world if you don’t have ’em)
1/2 tsp turmeric powder
1/2 tsp ground coriander (sometimes I just use a bit of garam masala instead—no biggie)
1 tomato, chopped (or a couple spoonfuls of canned tomatoes if that’s all you’ve got)
2 tbsp oil (you can use ghee if you’re feeling proper fancy, but sunflower oil does the trick too)
Salt and black pepper to taste
Fresh coriander to serve, if you’re keen (I sometimes forget it and no one complains)

How I Actually Make It (With Tangents)

Rinse your lentils in a sieve under cold water. Sometimes I forget this step and, well, the world keeps turning, but rinsing does help keep it from getting so cloudy.
Put lentils in a big-ish pot with about 1 liter of water. Add turmeric and a bit of salt. Bring it all to a gentle simmer—skim off any scummy bits that bubble up. Give it 20-25 minutes, or until it’s all soft and comforting. (This is the part where I scroll my phone and lose track of time. Don’t worry!)
While that’s burbling away, heat oil in a pan. Add cumin and mustard seeds. They’ll start popping quite suddenly—watch out; I’ve ended up with a lap full of cumin seed more than once.
Toss in chopped onion, let it get soft and golden, then add garlic, ginger, and chili. Now your kitchen should smell irresistible (unless you hate onions, in which case… well, good luck!).
Stir in the chopped tomato and coriander powder. Cook just until the tomato breaks down, which is usually about five minutes if you don’t get distracted, which I usually do.
Now, pour the onion-spicy-tomato business into your cooked lentils. Stir it all together. Taste and add more salt or chili if you’re that way inclined. Sometimes I also squeeze in a bit of lemon. Don’t worry if it looks a bit runny—dal always thickens up as it sits, like a good story.
Finish with a big handful of fresh coriander (or not). Serve with rice or flatbread—or just eat it with a spoon straight from the pot. No judgment here.

Notes on Things I’ve Learned (Usually the Hard Way)

If you don’t simmer the dal long enough, it’s kind of… gritty. But if you go too far, it gets so thick you could stand a spoon in it (which some people like, but not me; I just add a glug of water if that happens).
I often mess up the tarka timing and burn the seeds. It’s not the end of the world—just start again, or pretend it’s ‘extra toasty’ if you don’t want to wash another pan.
Actually, using a nonstick pan for the tarka is much easier, though it doesn’t sound as traditional. Oh well.

My Favourite Ways to Change it Up

Once added spinach right at the end—turns out great, especially with a little squeeze of lemon juice.
Subbed in coconut oil once instead of vegetable oil; hmm, not my thing but you might love it.
Extra tomatoes if you want a tangier vibe. Or none at all if you’re out—the world won’t end.
One time, I put some leftover roasted carrots and sweet potato in. Honestly, it was a bit too sweet for my taste, but my partner thought it was brill. So, worth a try?

What You’ll Need to Cook (And What To Do if You Don’t Have it)

A medium saucepan for the lentils
A little frying pan for the tarka (but, honestly, I’ve used a regular skillet)
A wooden spoon or spatula (I once used a fork in a pinch—took forever, don’t recommend it)
Sieve (optional; hands work too, but it’s much messier)

Can You Keep This? (Short Answer: Not Usually in My House)

This dal totally keeps in the fridge for 2-3 days. Probably even freezes all right, though mine never sticks around long enough to find out. In fact, it’s one of those things I think tastes even better the next day, which is wild, right?

How I Love to Serve It (And You Might Too)

Honestly, rice is the usual suspect. But my family loves scooping it up with roti or naan, even tortilla wraps in a pinch. Sometimes we eat it for lunch with a dollop of yogurt and some ridiculously strong pickled onions. Once, my mate brought over these homemade naan breads—life-changing. (Did I make them myself since? Nope, but maybe one day!)

My Hard-Won (Sometimes Painful) Pro Tips

I once tried to rush the tempuring of the spices by cranking up the heat. Big mistake. Everything just scorched and tasted, well, awful. Keep it low and let the seeds do their (tiny) dance.
Don’t skimp on the rinsing unless you like frothy, scummy soup. But, if you forget, just skim off as much as you can—no one will really notice (probably).
If you’re adding greens like spinach, do it at the end, otherwise they turn into green mush. Learned that the hard way.

Real Questions I’ve Been Asked (And My Honest, Occasionally Rambling Answers)

Do I have to use red lentils?: Not at all, mate! You can totally use yellow lentils (moong dal) or even split chickpeas (chana dal). But if you do, just simmer them longer and add a bit more water. Chana dal will stay a bit firmer, just so you know.
What if I hate coriander?: Ha, I get this all the time. Just skip it or use parsley for a bit of color—it’s honestly fine. Not every herb needs to star in every dish.
Can I make this in a slow cooker?: Yep, just add everything except the tarka bits (the onion, spices, etc) at first. Do the tarka on the stove and add at the end. Or, if you’re feeling lazy, chuck it all in together. The flavor’s a bit milder, but hey, fewer dishes.
Is this spicy?: I’d call it a gentle tingle. But you can always skip the chilis or use fewer if you’re sensitive. Or load up if you want a real kick.
Where did you learn this?: Good question! Mostly form a combo of YouTube rabbit holes (I love Made with Lau’s Indian section), and years of cobbling recipes together. Plus a little help from flatmates along the way.

Well, there you have it—my slightly shambolic but honestly-loved Easy Tarka Dal. Let me know how yours turns out (or if you manage to keep it around longer than a day—that would be impressive!).