Madhur Jaffrey Tarka Dal Recipe
Madhur Jaffrey’s Tarka Dal (also called tadka dal) is a comforting lentil dish where split red lentils (masoor dal) or a mix simmer until creamy, then get finished with a fragrant tarka – spices bloomed in hot ghee or oil. The result is velvety dal with pops of cumin, asafoetida, and chili that elevate it beyond basic. It’s lighter than many restaurant versions, relying on slow cooking for depth rather than cream. Think of it as the reliable friend at every Indian meal – versatile, nourishing, and always welcome.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- 350g (about 1½ cups) split red lentils (masoor dal), rinsed well
- ½ teaspoon ground turmeric
- 1¼–1½ teaspoons salt (adjust to taste)
- 6–7 cups water (or enough to cover generously)
- 3 tablespoons ghee or vegetable oil
- Generous pinch of ground asafoetida (hing)
- 1 teaspoon cumin seeds
- 1–2 dried red chilies (whole or broken for heat)
- 1 medium onion or shallot, finely sliced (optional for extra sweetness)
- 2–3 garlic cloves, finely chopped (optional variation)
- Fresh cilantro, chopped, for garnish
Instructions
- Rinse the lentils under cold water until the water runs mostly clear. Drain.
- Place lentils in a large pot with 6 cups of water and turmeric. Bring to a boil, skim off any foam that rises.
- Reduce the heat to low, partially cover, and simmer gently for 35–45 minutes, stirring occasionally. Add more hot water if it thickens too much – aim for a creamy, porridge-like consistency.
- Stir in salt toward the end. Mash lightly with a spoon or whisk for extra silkiness if desired. Keep on very low heat while preparing the tarka.
- For the tarka: Heat ghee or oil in a small pan over medium heat. Add asafoetida – it should sizzle immediately.
- Toss in cumin seeds; let them crackle and darken slightly (10–15 seconds).
- Add dried red chilies (and onion/garlic if using) – fry until chilies darken, and onions turn golden if included.
- Pour the hot tarka over the dal – stand back for the dramatic sizzle! Stir gently to combine.
- Taste and adjust salt or add a squeeze of lemon for brightness. Garnish with fresh cilantro.
Find it online: https://britishrecipes.uk/madhur-jaffrey-tarka-dal/