Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Tarka dal

You'll need

  • 400 gm
  • (2 cups) channa split lentils (see note)
  • 60 ml
  • (¼ cup) vegetable oil
  • 1½ tsp
  • brown mustard seeds
  • 1 tsp
  • cumin seeds
  • 6
  • garlic cloves, finely chopped
  • 2 cm piece
  • ginger (10gm), finely grated
  • 10
  • fresh curry leaves
  • 2
  • onions, finely chopped
  • 2
  • vine-ripened tomatoes, finely chopped
  • 35 gm
  • (¼ cup) raw cashews, finely ground
  • 1½ tsp
  • ground turmeric
  • 1 tsp each
  • garam masala and ground chilli
  • ½ tsp
  • ground coriander
  • 45 gm
  • ghee
  • 125 ml
  • (½ cup) pouring cream
  • 3
  • long green chillies, halved lengthways (optional)
  • To serve:
  • coarsely chopped coriander and roti

Method

  • 01
  • Rinse lentils in cold water, place in a bowl, cover with cold water, soak 30 minutes, drain.
  • 02
  • Heat oil in a large frying pan over medium heat. Add half the mustard seeds and half the cumin seeds and stir until starting to pop (1-2 minutes). Add garlic, ginger, curry leaves and half the onion, stir occasionally until soft (7-10 minutes). Add tomato, cashews, turmeric, garam marsala, ground chilli, coriander and 125ml water and stir occasionally until thick (3-5 minutes). Add lentils and enough water to cover (about 1.6 litres), bring to the boil, reduce heat to low and stir occasionally until lentils are tender (30-35 minutes).
  • 03
  • Meanwhile, heat ghee in a frying pan over medium-high heat, add remaining spices and stir occasionally until fragrant (1-2 minutes). Add remaining onion, stir occasionally until golden (7-10 minutes). Stir onion mixture through lentils, add cream and chilli, bring to the boil, season to taste and serve immediately scattered with coriander, with roti to the side.
Note Channa split lentils are available from select health-food shops. If unavailable, substitute yellow split peas.

“A recent visit to Indian Tukka had my daughter exclaiming ‘Wow – holy beautiful dal!’ Would you request the recipe for our family? We live in Alice Springs and can only have this wonderful dish when we’re in Melbourne.”
Kerry and Mark Delahunty, Alice Springs, NT

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
  • 20 min preparation
  • 55 min cooking (plus soaking)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 55 min cooking (plus soaking)

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.