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Tarka Daal 

Tadka is another word for tempering, so as like any Indian dish you will find many varieties of this dish. I make it with masoor and moong daal.


1/2 cup Masoor Daal ( split red lentils)
1/4th cup Moong Daal
2 1/2 cups Water
1 tsp Ginger paste
1 tsp Garlic paste
1/4th tsp Turmeric powder
2 Green Chilies, chopped - or according to taste
1 1/2 tsp Salt


2 Tbsp  Oil
1 Onion, sliced
1/4th tsp Black Mustard Seeds
4 Dried Red Chilies
1 Tomato, sliced


2 Tbsp Melted Butter
1 Tbsp chopped fresh Cilantro
1-2 Fresh Green Chilies,, sliced
1 Tbsp Fresh Mint, chopped

Boil the lentils in the water with the ginger and garlic paste, turmeric and chopped green chilies for 15 -20 minutes or until soft. Mash the lentil mixture. The consistency of the mashed lentils should be similar to a thick creamy chicken soup. If the mixture looks too dry add a little water. Season with salt. 

To prepare the tarka, heat the oil add the mustard seeds, dried red chilies and  the onions and tomatoes. Fry for a few minutes until golden brown. Now pour the tarka over the daal. 

To serve garnish with melted butter, cilantro, chilies, and mint. 

Serve with plain rice. 







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