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Tarka dhal New-recipe-icon

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

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 473
  • Carbohydrates 59
  • Saturated Fat 1
  • Sugar 5
  • Protein 26
  • Fat 12
  • Fibre 8
  • Salt 0.4

Nutrition per serving

  • Calories 473
  • Carbohydrates 59
  • Saturated Fat 1
  • Sugar 5
  • Protein 26
  • Fat 12
  • Fibre 8
  • Salt 0.4

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

  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.

  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.

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