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Tarka dhal

Ingredients

  1. Step 1 200g red lentils
  2. Step 2 2 tbsp ghee, or vegetable oil if you're vegan
  3. Step 3 1 small onion, finely chopped
  4. Step 4 3 garlic cloves, finely chopped
  5. Step 5 ¼ tsp turmeric
  6. Step 6 ½ tsp garam masala
  7. Step 7 coriander, to serve
  8. Step 8 1 small tomato, chopped
Tarka dhal
Calories: 473 Carbohydrate: 59 g Protein: 26 g Fat: 12 g
Cook time: 70 minutes Prep time: 10 minutes Total time: 80 minutes Servings: 2

TAGS

Dinner Main course Supper Indian 2 of 5-a-day Dahl Dal Dhal Fibre Folate Gluten free Healthy Healthy lentil Iron Simon Richard Tarka dhal Vegan Vegetarian

Directions

  1. Step 1 Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
  2. Step 2 While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
  3. Step 3 Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.