An intensely aromatic, easy to whip-up Tarka Dal, packed with toasty spices – made almost entirely with store cupboard essentials. Combo with some basmati rice or a soft roti and you’ve got a ready to go week-night dinner!
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4
For the Dal:
3 tbsp vegetable oil
1 onion, finely chopped
1 clove garlic, peeled and crushed
2 tsp ground turmeric
1 tsp garam masala
2 tomatoes, finely chopped (or half a 400g tin of chopped tomatoes)
75g moong dal
75g red split lentils
600ml boiling water or vegetable stock
For the Tarka:
4 tbsp vegetable oil
1 tsp cumin seeds
1 dried red chilli
¼ tsp chilli powder
¼ tsp asafoetida
4 curry leaves
½ tsp yellow mustard seeds
1 clove garlic, peeled and finely sliced
An intensely aromatic, easy to whip-up Tarka Dal, packed with toasty spices – made almost entirely with store cupboard essentials. Combo with some basmati rice or a soft roti and you’ve got a ready to go week-night dinner!
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4
To Make the Dal:
To Make the Tarka:
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