Easy Tarka Dhal



Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of vegan butter. Cover and leave to cook gently.


In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted (no more than a couple of minutes). Remove from the pan and set to one side.


Melt a second knob of vegan butter in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger. Once the garlic is golden, mix in the toasted cumin seeds and garam masala and ground coriander. Remove from the heat until the lentils are completely softened. Give the lentils a good stir, add more water if necessary and mix in your fried mixture.


Season to taste, top with coriander and serve with chappati or basmati rice.


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