tarka dahl
Servings Prep Time
4large servings 5minutes
Cook Time
20minutes

Servings Prep Time
4large servings 5minutes
Cook Time
20minutes

Ingredients

Instructions
  1. Boil the water, and add to the pan with the lentils, and tumeric. Cover with a lid and simmer gently for 15 minutes. If you notice any scum forming, simply skim it off.

  2. Meanwhile, chop the onion, heat the oil in a pan and cook for 7-8 minutes, stirring every so often, until soft and starting to brown.

  3. Grate the garlic and ginger, add to the onions along with the cumin, and coriander. Stir to mix through and turn off the heat until the lentils are ready.

  4. Once the lentils have cooked, tip into the pan with the onion and spices. Heat and stir through until gently bubbling all the way through.

  5. Serve in bowls with the fresh coriander sprinkled on top. Delicious with a spoonful of mango chutney on the side. You could also add some chilli flakes or fresh red chilli if you like it spicy!

Recipe Notes

cook once: eat twice

This freezes really well, so double the ingredients and have one ready in the freezer for an easy Friday night curry!  Or freeze portions separately for a batch of lunches.