Notes
The process behind this dal recipe couldn’t be more simple – but there are a few key steps. See below for a breakdown of each one.
Cook up the aromatics!
The recipe starts with onion, garlic, spices, and tomato. Super simple! The idea is to cook everything until just soft so that we can hit the ground running with our lentils. Be sure not to brown the onion or the garlic as this can add a bitter taste to the dal. Also, chop your tomatoes before you begin so that you can add them as soon as your spices start to stick to the bottom of the pan.
Be patient with the dal!
Lentils are wonderful things! When cooked properly, they can have the most beautifully creamy texture with just the right amount of bite. If cooked too much, they turn to a textureless mush – not enough and you’ll have crunchy lentils left in your dal. Aim for a texture like the one below, and don’t be afraid to add more water if things start getting a little thick!
Gather your Tarka spices beforehand!
The Tarka really is the key to making this dal pop with flavour. A Tarka is essentially just a collection of spices that are tempered in hot oil to release their maximum potential! You’ll want to add the Tarka right before serving the dal, so gather your ingredients and have them to hand.
Don’t burn the Tarka!
Frying the spices really unlocks an incredible toasty vibe that would otherwise be completely missed. But if you go too heavy on the heat, you’ll find that the Tarka just adds bitterness to the equation. Keep an eye (and nose) out for burning spices and remove the Tarka from the heat as soon as things get smoky.
