Tarka dhal
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
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Prep:10 mins
Cook:1 hrs
- Serves 2
- Easy
Nutrition per serving
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kcal 473
-
fat 12g
-
saturates 1g
-
carbs 59g
-
sugars 5g
-
fibre 8g
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protein 26g
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salt 0.4g
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
Method
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.
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.
Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
