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Lentils and herbs in bowl with tomatoes

Tarka dhal

A star rating of 3.4 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal473
fat12g
low insaturates1g
carbs59g
sugars5g
fibre8g
high inprotein26g
low insalt0.4g
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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

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, March 2018

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A star rating of 3.4 out of 5.33 ratings
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