Tarka dal base
Plain, creamy cooked red lentils that you finish with a sizzling tarka of cumin, garlic and chilli in minutes.
Make this once, then cook it into 25 different dishes.
- Time35 mins
- LevelEasy
- Costabout £0.18 a head
- Makesabout 1 kg, enough for 2 to 3 dals for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the lentils in a sieve under cold running water until the water runs almost clear.
- 2
Put the lentils, water, turmeric, ginger, tomatoes and oil in a large pan. Bring to the boil, then skim off any foam.
- 3
Reduce to a simmer, partly cover and cook for 20 to 25 minutes, stirring now and then, until the lentils have collapsed into a soft mush.
22 min - 4
Add the salt and whisk hard for 1 minute until creamy. If it is too thick, add boiling water. You want about 1 kg of soft, pourable dal.
- 5
Cool quickly in a shallow tub or by standing the pan in cold water. Portion into 400 g tubs and chill or freeze within 1 to 2 hours.
About tarka dal base
Tarka dal base is a pot of plain, softly cooked red split lentils with turmeric, ginger and a little tomato, kept ready to finish with a tarka. Tarka (also called tadka or chhaunk) is the spiced oil poured over dal at the end. The base is what makes a weeknight dal take five minutes.
Red split lentils (masoor dal) need no soaking and cook to a soft, creamy purée in about 20 minutes. They taste earthy and mild on their own, so all the character comes from the tarka: cumin seeds, garlic, dried chilli and perhaps mustard seeds or curry leaves fried in hot oil or ghee.
This base is vegan and free from gluten, dairy, egg and nuts. Lentils are naturally high in fibre. Cook a double batch and freeze it in 400 g portions.
Tips
- Rinse the lentils until the water runs nearly clear, then skim the foam that rises when they first boil.
- Add salt at the end of cooking if you can. Salt early is fine for red lentils, but it is easier to get right at the end.
- The tarka is the flavour. Fry cumin seeds, sliced garlic and a dried chilli in hot oil or ghee until the garlic turns golden, then pour it over.
- Dal thickens a lot as it cools. Loosen with boiling water when reheating until it falls from a spoon.
- Add a squeeze of lemon or a spoon of tamarind at the end for a tangy dal.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keep in the fridge for 3 days or freeze in 400 g portions for 3 months. Thaw in the fridge overnight, add a splash of water, and reheat until steaming hot all the way through.
Dishes you can make with tarka dal base
Prawn Dhansak (Parsi Prawn and Lentil Curry)
DFEFNFTandoori Tofu Tikka with Tarka Dal
EFNFVVindaloo Red Lentil Soup
GFDFEFDal Dhokli (Gujarati Lentil Stew with Spiced Wheat Pieces)
DFEFNFChicken Dhansak (Parsi Chicken and Lentil Curry)
GFDFEFDalcha (Hyderabadi Lamb and Lentil Curry)
GFDFEFMathanga Erissery (Kerala Pumpkin and Lentil Curry)
GFDFEFSambar Sadam (South Indian Sambar Rice)
GFDFEFDal Chawal Bowl with Fried Egg and Crispy Onions
GFDFNFDal Shorba (Indian Lentil Soup with Ginger and Lemon)
GFDFEFDal Stuffed Baked Sweet Potatoes with Coriander Chutney
GFDFEFMasala Baked Eggs in Dal
DFNFVQuestions
Do red lentils need soaking?
No. Red split lentils cook in about 20 minutes with no soaking. Just rinse them well until the water runs clear.
Can I freeze dal?
Yes. It freezes very well for up to 3 months. Freeze the plain base without the tarka, then add a fresh tarka each time you reheat.
Why is my dal watery or too thick?
Lentils vary. If it is watery, simmer uncovered until thicker. If it has set solid, whisk in boiling water a little at a time.
Is dal gluten free and vegan?
Yes, plain lentil dal with oil and spices is vegan and free from gluten, dairy, egg and nuts. Use oil rather than ghee for the tarka if you want it vegan and dairy free.
Can I use other lentils?
Yes. Toor dal or yellow split peas give a nuttier dal but need soaking and 40 to 60 minutes cooking. Brown or green lentils stay whole and do not make a creamy dal.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.