Lentils and herbs in bowl with tomatoes

Tarka dhal

Name: Tarka dhal
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: Indian
Ingredients: 200g red lentils; 2 tbsp ghee or vegetable oil if you're vegan; 1 small onion finely chopped; 3 garlic cloves finely chopped; ¼ tsp turmeric; ½ tsp garam masala; coriander to serve; 1 small tomato chopped

Simon Richards

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Serves 2

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 3.5 out of 5.50 ratingsRate

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Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee

Easily doubled

Egg-free

Gluten-free

Healthy

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g red lentils
2 tbsp ghee

or vegetable oil if you're vegan
1 small onion

finely chopped
3 garlic cloves

finely chopped
¼ tsp turmeric
½ tsp garam masala
coriander

to serve
1 small tomato

chopped

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Nutrition: per serving

kcal473

low
fat12g
saturates1g

low
carbs59g
sugars5g

low
fibre8g
protein26g

high
salt0.4g

low

Method

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.
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.
step 3

Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

Recipe from Good Food magazine, March 2018

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A star rating of 3.5 out of 5.50 ratings

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