Tarka dhal
Tarka dhal is a comforting Indian dish made with sautéed aromatics, chickpeas, and chicken gravy enhanced by turmeric. This simplified version delivers rich flavors and is perfect with rice or naan.
Cook time 25 min
Prep time 10 min
Ingredients:
2 tbsp vegetable oil1 onion
1 tbsp ginger root
1 tsp turmeric powder
1/3 can canned chickpeas
1.50 cups chicken gravy
2 garlic cloves
2 red hot chili peppers
Tarka dhal is a delicious and flavorful dish that originates from Indian cuisine. It is made with lentils cooked in aromatic spices, resulting in a rich and nutritious meal. This recipe simplifies the traditional method, using common ingredients like chickpeas and chicken gravy to create a quick yet satisfying version of Tarka dhal.
Instructions:
- Finely chop the onion and garlic cloves.
- Grate the ginger root.
- Finely chop the red hot chili peppers, discarding the seeds if you prefer less heat.
- Drain and rinse the canned chickpeas.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the finely chopped onion to the pan and sauté for about 5-7 minutes, until the onion becomes soft and translucent.
- Stir in the grated ginger, minced garlic, and finely chopped red hot chili peppers. Cook for an additional 2-3 minutes until fragrant.
- Sprinkle in the 1 teaspoon of turmeric powder, stirring well to coat the onion mixture with the spices.
- Add the drained and rinsed chickpeas to the pan.
- Pour in the 1.5 cups of chicken gravy, stirring to combine all the ingredients.
- Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally, to allow all flavors to meld together and the sauce to thicken.
- Taste the tarka dhal and adjust seasoning if necessary by adding salt and pepper to your preference.
- Once cooked, remove the pan from the heat. Serve the tarka dhal hot.
- It can be paired with rice, naan, or your favorite flatbread.
This simple Tarka dhal recipe is perfect for a hearty, comforting meal that's easy to prepare. By using readily available ingredients and following some key tips, you can create a delicious dish that is sure to please. Enjoy your homemade tarka dhal and savor the rich, spicy flavors it has to offer!
Tarka dhal FAQ:
A large skillet or sauté pan (at least 10-12 inches) is ideal for Tarka Dhal. This size allows enough room for the ingredients to cook evenly and prevents overcrowding.
Yes, you can substitute chicken gravy with vegetable broth or vegetable gravy for a vegetarian option. This will maintain the moisture and flavor needed for the dish.
Store leftover Tarka Dhal in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.
Tarka Dhal is done when the chickpeas are heated through, and the sauce has thickened slightly. The flavors should blend well, and the dish should be aromatic.
You can replace chickpeas with other legumes like red lentils or split yellow peas, but cooking times and texture may vary. Adjust cooking time accordingly for different legumes.
Cooking Tips:
- Use fresh ginger and garlic to enhance the flavor of the dhal.
- Adjust the amount of red chili peppers according to your spice preference.
- Cook the onion until it's golden brown to bring out its natural sweetness.
- You can substitute vegetable oil with ghee for a more authentic taste.
- Serve the tarka dhal with warm rice or naan for a complete meal.
Nutrition Facts
4 ServingsCalories 120kcal
Protein 4.45g
Carbohydrates 20g
Fiber 4.04g
Sugar 5g
Fat 10g
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