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Yellow Daal Tarka (V)
About This Dish
This lentil dish is comfort in a bowl. The smooth, gently spiced Yellow Daal Tarka is made from split yellow lentils (moong or toor), then simmered until creamy and finished with a sizzling tarka (tempered oil) of garlic, cumin, and dry red chillies.
Rich yet light, it’s the kind of daal that pairs with anything — spooned over rice, mopped up with naan, or savoured on its own with a spoon. The texture is velvety, the spices are mellow but deep, and the finish is warming but not heavy. It’s homely, nostalgic, and a crowd-pleaser.
History & Tradition
Tarka daal is a staple across Indian households, especially in the North, where lentils are a daily source of nourishment. The word tarka refers to the hot oil or ghee poured over the cooked lentils at the end, infused with spices like garlic, mustard seeds, cumin, and chillies.
It’s a finishing touch that adds aroma, flavour, and a bit of theatre — the hiss of the tempering hitting the daal is as comforting as the taste itself.
What Makes it Special
Unlike heavier or creamy restaurant-style dals, this Yellow Daal Tarka stays true to the everyday Indian kitchen — it’s light, balanced, and deeply satisfying. The tarka is done just before serving, so the flavour is fresh and aromatic.
This daal is essentially soul food. The Yellow Daal Tarka at BKC London is Ideal with roti or rice, or on its own for something warming and wholesome.
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Ritika Verma
This daal reminded me of home. It was light but full of flavour, with just the right amount of garlic and cumin in the tarka. The texture was silky and comforting, perfect with plain rice. I loved that it wasn’t greasy or overly spicy — just clean, wholesome, and really satisfying. A proper taste of everyday Indian cooking.
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James Whitmore
I didn’t expect to enjoy lentils this much! The Yellow Daal Tarka was mild but packed with depth, especially that garlicky sizzle from the tarka on top. It’s simple food done really well — nothing fancy, just honest, warming flavours. I paired it with naan and it hit the spot. Would definitely order again when I want something nourishing.
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Sophie Green
Such a comforting dish. The daal was smooth and light, and the spiced oil on top gave it this amazing aroma and flavour. It wasn’t spicy, just warmly seasoned and very moreish. You can tell it’s made fresh and with care. I had it with basmati rice and a pickle on the side — felt like a proper meal.
FAQs
A: Yes. Our dal at Biryani Kebab Chai is made without ghee, using oil for the tarka.
A: It has a mild warmth from garlic and red chillies, but it’s not hot.
A: We use yellow moong and toor daal, two light, quick-cooking lentils that create a silky texture.
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