Name: Tarka dhal
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tarka dhal

1. 200g red lentils -

2. 2 tbsp ghee, or vegetable oil if you're vegan -

3. 1 small onion, finely chopped -

4. 3 garlic cloves, finely chopped -

5. ¼ tsp turmeric -

6. ½ tsp garam masala -

7. coriander, to serve -

8. 1 small tomato, chopped -

How to cook deliciously - Tarka dhal

1. Stage

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. Stage

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. Stage

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