Easy Tarka Dhal recipe ( Restaurant style)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 cup Red Lentils ( 190 g ) (masoor dal)

3 Cup Water

1 green chilies (optional)

½ tsp Turmeric powder

1 tbsp Ghee / Oil

1 tsp cumin seeds

1 tsp fennel seeds

2 Dried Red Chilli

1 medium Onion, (diced)

1 Inch Ginger

3 Cloves Garlic

1 Tomato diced (diced)

½ Tsp Turmeric

½ Tsp Chilli Powder

½ Tsp Coriander Powder

Salt to taste

2 tbsp Coriander leaves

Directions

Stove Top Instructions

Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.

Add lentils, water, turmeric powder, green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes

Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.

Season with salt.

Instant Pot Instructions

Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.

Tadka for Dal

Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.

Add onion, ginger garlic and fry for 3 minutes until translucent.

Add the tomatoes, spice powders, salt and cook for 4-5 minutes.

Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.

Garnish with coriander leaves and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.

Nutrition

• Calories: 213 kcal
• Total Fat: 2.2 g
• Saturated Fat: 0.9 g
• Sodium: 49 mg
• Total Carbohydrate: 35.2 g
• Dietary Fiber: 9.4 g
• Total Sugars: 2.8 g
• Protein: 13.9 g