Dhal refers to any of the pulse family - dried peas, beans and lentils. There are hundreds of types of dhal but the most common in restaurants are "masoor dhal" (split red lentils) and "chana dhal". With tarka dhal the cooked dhal is garnished with a "tarka" of fried garlic and spiced oil.
There is a recipe for tarka dhal in The Curry House Cookery Book
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