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Yellow Daal Tarka (V)
About This Dish
A timeless classic of North Indian cuisine, BKC’s Yellow Daal Tarka celebrates lentils with the richness and finesse of Awadhi cooking. Slowly simmered to a creamy, velvety texture, the daal is finished with a fragrant tarka of ghee, cumin, garlic, and gentle spices, releasing layers of warmth and aroma with every bite. Comforting yet full of depth, this dish captures the homely essence and culinary heritage of BKC, making it an ideal companion to breads, rice, or as part of a wholesome, satisfying meal.
History & Tradition
Yellow Daal Tarka has its roots in the royal kitchens of Awadh, where simplicity was transformed into elegance through patience, technique, and balanced flavors. Traditionally, lentils were slow-cooked over low heat to achieve a creamy, comforting texture, then finished with a tarka – a sizzling tempering of ghee, cumin, garlic, and spices – to enhance aroma and depth. This method, honed over centuries, reflects Awadhi cuisine’s philosophy of layering subtle flavors and celebrating the natural essence of ingredients. At BKC, our Yellow Daal Tarka carries forward this heritage, offering a dish that is both humble and deeply satisfying, evoking the warmth and refinement of Lucknawi culinary tradition.
What Makes it Special
At BKC, the Yellow Daal Tarka stands out for its layered flavors and comforting soulfulness. The magic lies in the final tarka — sizzling ghee, aromatic cumin, and garlic — which transforms simple lentils into a dish bursting with fragrance and depth. It’s a dish that feels personal and inviting, evoking the warmth of shared meals while showcasing the subtle elegance of Awadhi technique, making it a memorable centerpiece even in a spread of rich North Indian fare.
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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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