In Indian cuisine, "tarka" refers to a tempering technique that involves heating spices in hot oil or ghee until they release their flavors. Onion tarka, a fundamental component of many dishes, is a simple yet flavorful condiment prepared by caramelizing onions in oil or ghee until they turn golden brown and then adding spices like cumin seeds, coriander seeds, mustard seeds, and red chili powder. This aromatic mixture is often used to enhance the taste of dals (lentils), curries, vegetables, and rice dishes. Our collection of onion tarka recipes includes variations that cater to different dietary preferences, such as vegan, gluten-free, and low-carb options. These recipes provide step-by-step instructions, cooking tips, and serving suggestions to ensure a delicious and authentic culinary experience. Whether you're a seasoned cook or a beginner in the kitchen, our onion tarka recipes will guide you in creating this essential Indian condiment that adds depth and flavor to your favorite dishes.
Check out the recipes below so you can choose the best recipe for yourself!
EASY TARKA DHAL RECIPE ( RESTAURANT STYLE)
Quick and Easy Tarka Dal is healthy, delicious and tastes just like from the Indian restaurant. Serve with steamed rice, salad and poppadoms for a comforting midweek meal!
Provided by Sandhya Hariharan
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
- Add lentils, water, turmeric powder, green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes
- Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.
- Season with salt.
- Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.
- Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.
- Add onion, ginger garlic and fry for 3 minutes until translucent.
- Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
- Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.
- Garnish with coriander leaves and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.
Nutrition Facts : Calories 213 kcal, Fat 2.2 g, SaturatedFat 0.9 g, Sodium 49 mg, Carbohydrate 35.2 g, Fiber 9.4 g, Sugar 2.8 g, Protein 13.9 g, ServingSize 1 serving
ONION TARKA
Onion Tarka is a traditional crispy brown onion garnish sprinkled over many Indian dishes. This is a quick version that will keep in an airtight container for several weeks.
Provided by Millereg
Categories Vegetable
Time 5m
Yield 6 oz.
Number Of Ingredients 2
Steps:
- Heat the oil, and then add the onion flakes.
- Briskly stir-fry for about 1 minute.
- They will burn easily so keep them moving.
- Remove from heat and drain.
- Serve hot or cold.
TARKA DAL
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
- Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.
DAAL TARKA (SPICED LENTILS)
Variations of daal (or dal) and tarka (or tadka)-a mixture of aromatics, vegetables and spices spooned over the top of the daal for extra flavor-are served throughout the Indian subcontinent and parts of southeast Asia. This version is served at Nepali Mountain Kitchen, part of the Mango House community in Aurora, Colorado. Give the dish a generous stir before digging in to ensure the tarka gets thoroughly incorporated.
Provided by Sarda Siktel
Categories Healthy Lentil Recipes
Time 45m
Number Of Ingredients 16
Steps:
- To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder and turmeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. Stir often during the last 10 minutes to prevent burning.
- Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds; cook, stirring often, until golden brown, 5 to 7 minutes.
- Serve the daal topped with the tarka. Garnish with kasuri methi and cilantro, if desired.
Nutrition Facts : Calories 382 calories, Carbohydrate 46 g, Cholesterol 40 mg, Fat 16 g, Fiber 10 g, Protein 14 g, SaturatedFat 9 g, Sodium 467 mg, Sugar 6 g
TARKA DAL
A recipe given to me by a workmate. A good vegetarian dish. The lentils need to soak for 30 minutes prior to cooking- so soak them and then move on with recipe preparation (If you dont have ghee- use some more vege oil in preference to butter)
Provided by Jubes
Categories Grains
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lentils in a strainer using cold water. Pick-over and discard any bad looking lentils. Then place them in a bowl and cover with cold water to soak for half an hour.Drain in the strainer and set aside.
- Heat the oil in a large frypan over a medium heat. Add half the mustard seeds and half the cumin seeds. Stir for 1 to 2 minutes until they start popping.
- Add the garlic, ginger, curry leaves and half the onion. Stir until soft- about 8 minutes.
- Add the tomato, cashews, turmeric, garam marsala, ground chilli, ground coriander and the vegetable stock. Stir occasionally until thick- roughly 5 minutes.
- Add lentils and enough water to cover the lentils (about 1.5 litres). Bring to the boil and then reduce heat to low. Stir occasionally until the lentils are cooked through and tender - about 1/2 hour.
- In a seperate pan- heat the ghee and add the remaining spices. Stir for a couple of minutes, until fragrant. Add the remaining onion and stir until the onion is golden.
- Combine the onion mix with the lentil mix.
- Add the cream bring to the boil.
- Season with salt and pepper.
- To serve sprinkle chopped coriander over the top.
Nutrition Facts : Calories 525.5, Fat 39.4, SaturatedFat 15.5, Cholesterol 62, Sodium 32.6, Carbohydrate 34.7, Fiber 10.7, Sugar 6.4, Protein 12.9
AUTHENTIC CHICKEN TIKKA MASALA
This authentic chicken tikka masala dish follows an old family recipe.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Indian
Time 3h15m
Yield 4
Number Of Ingredients 23
Steps:
- Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
- Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 g
VIDALIA ONION TARTE TATIN
This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Melt butter in a 10-inch nonstick skillet with an ovenproof handle; sprinkle with sugar, and remove from heat.
- Cut 6 of the onions in half crosswise, and fit them snugly into the pan, cut sides down. (Cut more onions if necessary to cover pan.) Cut leeks into lengths about the same height as the onion halves, and fit them into spaces near center of the pan. Sprinkle with half the thyme leaves; add salt and pepper to taste.
- Slice remaining onions 1/4 inch thick, and arrange over onion halves. Sprinkle with remaining thyme; season with salt and pepper.
- Cook over medium-high heat for 5 minutes. Reduce heat to medium, and continue cooking for another 5 minutes, or until onions are a deep golden brown on the cut side. Shake pan gently from time to time and rotate its position on the burner to ensure even browning.
- Pour stock and vinegar over onions; bring to a simmer, cover, and cook over low heat for 25 minutes, or until onions are very tender. Remove lid, raise heat, and cook until liquid is syrupy and almost completely reduced. Remove from heat; let cool slightly.
- Heat oven to 375 degrees. On a lightly floured surface, roll out pastry 3/8 inch thick to a diameter slightly larger than pan. Wrap dough around rolling pin; unroll over pan. Tuck in excess.
- Place pan in oven, and bake until pastry is golden brown and juices are bubbling, 30 to 35 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm, garnished with fresh thyme.
Tips:
- Use thinly sliced onions: This will help them cook evenly and quickly.
- Don't overcrowd the pan: If you add too many onions to the pan, they will steam and not brown properly.
- Cook the onions over medium heat: This will allow them to caramelize slowly and develop a deep, rich flavor.
- Stir the onions frequently: This will help prevent them from burning.
- Add salt to the onions: This will help draw out their moisture and speed up the cooking process.
- Use a variety of spices: Cumin, coriander, and turmeric are all great spices to use with onion tarka.
- Serve onion tarka immediately: It is best enjoyed fresh and hot.
Conclusion:
Onion tarka is a versatile and delicious condiment that can be used to add flavor and texture to a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you like it mild or spicy, there is an onion tarka recipe out there for you. So next time you're looking for a quick and easy way to add some flavor to your meal, give onion tarka a try.
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