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Vegetarian
Restaurant-Style Tarka Daal
Delicious, hearty and an unsung hero - tarka daal is a dish you’re missing from your weekly menu. Loved across India, why not branch out and try this fuss-free meal, ready in a matter of minutes.
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Ingredients
Tips and Inspiration
If you’re short on time, this is the perfect recipe for a busy schedule. What would take hours to bubble away, now only takes minutes with our Classic Lentil Tarka Daal kit. Beautiful as is, or if you want to bulk out this dish by adding some vegetables, you can. We’ve garnished with a mix of fried shallot, ginger, garlic and chilli to give that final restaurant flourish.
Method
Step one
Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallot, ginger, garlic and chilli for a few minutes until crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
Step two
Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce (the small pouch) and bring to a simmer.
Step three
Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped coriander.
Please ensure food is cooked through and piping hot before serving.
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Classic Lentil Tarka Daal
The mix of slow-simmered Bengal gram and red lentils creates a moreishly buttery, velvety daal. The dish is mildly spiced with a sophisticated spice blend, including mustard seeds and curry leaves. It is sweetened with caramelised onions and rich tangy tomatoes, resulting in a decadent daal to be savoured.
This comforting and moreish Indian inspired tarka daal comes complete with lentils and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.
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