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Yellow Tarka Dal

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Cynthia Ross

"This is a comforting, authentic, East Indian dish that is packed with nutrients, nourishment, and flavor. It is a quick, easy, and economical dish perfect for a cold night. Parathas or rotis is a nice accompaniment. This dish is suitable for vegetarians. Serve over basmati rice garnished with fresh cilantro and lime wedges."
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2 h 50 m servings 362 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.
  2. Combine split peas and red lentils in a saucepan over medium-low heat. Pour in enough water to cover by 2 inches. Season with turmeric, sea salt, and asafoetida. Bring to a boil; reduce heat and simmer, covered, until dal is the consistency of porridge.
  3. Heat ghee and oil in a large skillet over medium heat. Add mustard seeds and cumin; cook until starting to pop, about 30 seconds. Add onion and garlic; cook, stirring constantly, until tarka is very dark brown, 10 to 15 minutes.
  4. Serve tarka over dal.


  • Cook's Note:
  • Add more water in step 2 if lentil mixture looks too dry. The consistency should be thick, but not lumpy.

Nutrition Facts

Per Serving: 362 calories; 11.3 g fat; 48 g carbohydrates; 19.4 g protein; 16 mg cholesterol; 95 mg sodium. Full nutrition

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