Vegan Tarka Dahl Recipes

Steps:

• 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.

Steps:

• Soak the yellow split peas overnight, drain and rinse.
• Add to pan of cold water. add veg stock cube and garam masala.
• Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
• Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
• Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
• Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
• Serve with naan bread.

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.