Tarka Dhal

Dal, dahl, daal or dhal! OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil! There are countless variations of Dal all across India. Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side. This dal is a common variation of yellow dal found in northern India called dal tadka (aka dal tarka) that is the most common version served at Indian restaurants here in Uk. “Tadka” refers to a garnish of spices tempered in hot oil that is poured over the cooked dal at the last moment to add a deliciously nutty aroma and flavour bump to the Dal. The tadka is completely optional, as the dal in this recipe is still full of flavour on its own. Dhal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it’s like a more potent curry powder. Curry Leaves– Whether fresh or dried, they really do add that extra something-something to the Dal! They’re sold in the fresh herbs section at supermarkets and in the dried herbs and spices section. Tadka Spices– As mentioned above, the hot oil spices is optional though if making this for company I would highly recommend it, if even for the dramatic moment when the sizzling oil hits the Dahl The Tadka is made with cumin seeds, black mustard seeds and dried red chillies. You will likely need to find an Indian or other ethnic grocery stores to find black mustard seeds but do not worry if you can’t find them. The dominant flavour in the Tadka is cumin seeds. I wouldn’t even worry if you don’t have dried chillies.