My Art of Cooking

Tried and Tested

Achari Tarka Daal



  • 1/4 cup arhar  daal
  • 1/4 cup chana daal
  • 1/4 cup masoor daal
  • 1/4 cup sabut moong daal
  • 1/4 cup masar daal
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric


  • 1/4 cup oil or ghee
  • 1/2 cup chopped onions
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry  leaf
  • 1 tsp green chili finely chopped, adjust to taste
  • 2 tsp ginger finely shredded
  • 2 tablespoons cilantro finely chopped (hara dhania)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala


  • 1/4 cup ghee
  • 1 clove garlic, thinly sliced
  • 1/2 tsp cumin seeds
  • 10 curry leaves
  • 4 button chilies


  1. Mix wash and soak all daals in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
  2. Boil daal with salt, turmeric powder and 3 cups of water on medium heat till tender.
  3. Dal should be soft. If needed add more water.


  1. Heat the ghee in a saucepan.  Add cumin, mustard, onion, fenugreek and fennel seeds seeds. After the seeds crack, add chopped onions and saute till golden brown.
  2. Add chopped green chili, ginger, salt, mango and chili powder with 1/4 cup of water. Stir for a few seconds.
  3. Pour the seasoning over daal. Mix it well and keep on dum about 10 minutes.
  4. Add cilantro, mango powder, and garam masala cook for about one minute.


  1. Heat ghee or oil add sliced garlic and saute till fragrant add curry leaves, whole red chilli and cumin seeds.
  2. Fry till seeds starts crackling add this baghar  on cooked daal.
  3. Garnish with chopped coriander leaves.
  4. Serve hot with rice or naan



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