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.

Gallery

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dal:
Tarka:

Directions

Instructions Checklist
  • Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.

    Advertisement
  • 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.

  • 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.

  • 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

362 calories; protein 19.4g 39% DV; carbohydrates 48g 16% DV; fat 11.3g 17% DV; cholesterol 16.4mg 6% DV; sodium 95.3mg 4% DV. Full Nutrition