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Tan France's Tarkha Daal

Tan France of Queer Eye digs into his cultural roots as he shares his secret family recipe for Pakistani Tarka Dal. Things really start to heat up in the kitchen as he shares 10 things you probably don't know about him — including his dream dinner invitee list and perfect cookie style.


  • 2 cups red (orange) lentils, dry
  • 2 teaspoons salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon jeera (cumin)
  • 1/2 cup (1 stick) salted butter
  • 1 bulb garlic, crushed or pressed
  • Cilantro, for serving
  • Cooked rice, for serving


  1. Using a sieve, wash the lentils until the water runs clear.
  2. Add lentils to a large saucepan with 6 cups of boiling water. Bring the water and lentils back to a boil.
  3. Once boiling, skim off any foam that rises to the top. Add spices and mix well. Cover with a lid and let simmer for 45 minutes. Remove lid and continue to simmer for 15 minutes.
  4. While simmering with the lid off, prepare your tarkha. Melt butter in a frying pan and add crushed garlic. Cook until golden brown. Add to lentil mixture (daal).
  5. Garnish with cilantro and garam marsala, and serve with rice. Enjoy!