Dal Tarka brings together lentils and garlic, simmered together until reaching a smooth, comforting texture. The finishing touch, the “tarka”, involves frying garlic and spices in hot ghee then pouring it over the lentils just before serving, for a toasted aroma that instantly wakes up the dish. Simple, generous and intensely fragrant.
A dish with a story
Dal, in all its forms, has been eaten in India for millennia, the backbone of most people’s daily diet.
The “tarka” technique (or tempering), infusing spices into hot fat before pouring them over the dish, is an emblematic gesture of Indian cooking.
Today found on nearly every Indian restaurant menu, Dal Tarka remains one of the most-loved lentil dishes.
Every Indian family has its own tarka recipe, with its own favourite spices: ours is a house interpretation among many.
Frequently asked questions
Is Dal Tarka spicy?+
It’s moderately spiced, flavourful and fragrant without excess heat.
Is it vegan?+
The base recipe may contain ghee (clarified butter); ask our team for a strictly plant-based version.
What exactly is the “tarka”?+
It’s a finishing touch of spices and garlic fried in hot fat, poured over the dish just before serving to intensify its aroma.
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