Lentils and herbs in bowl with tomatoes

Tarka dhal

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Prep: 10 mins Cook: 1 hr

Easy

Serves 2

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal473
  • fat12g
  • saturates1g
  • carbs59g
  • sugars5g
  • fibre8g
  • protein26g
  • salt0.4g
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Ingredients

  • 200g red lentils
  • 2 tbsp ghee, or vegetable oil if you're vegan
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • coriander, to serve
  • 1 small tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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.

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