Vegan Tarka Dal

Name: Vegan Tarka Dal
Ingredients: 1 teaspoon coconut oil; 1 tablespoon yellow mustard seeds; 1 tablespoon cumin seeds; 1 brown onion, finely chopped; 3 cloves of garlic, minced; 3cm piece of ginger, finely grated; 8 curry leaves; 3 medium tomatoes, roughly chopped; 1/2 cup raw cashews; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon chilli powder; 1 cup red lentils, washed and soaked for 2 hours; 1 cup yellow split peas, washed and soaked for 2 hours; 3 cups filtered water; 1 1/2 teaspoons salt; 1 teaspoon garam masala; Fresh coriander, to serve; Cooked basmati rice, to serve

19 ingredients

5 steps

Ingredients

1 teaspoon coconut oil
1 tablespoon yellow mustard seeds
1 tablespoon cumin seeds
1 brown onion, finely chopped
3 cloves of garlic, minced
3cm piece of ginger, finely grated
8 curry leaves
3 medium tomatoes, roughly chopped
1/2 cup raw cashews
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 cup red lentils, washed and soaked for 2 hours
1 cup yellow split peas, washed and soaked for 2 hours
3 cups filtered water
1 1/2 teaspoons salt
1 teaspoon garam masala
Fresh coriander, to serve
Cooked basmati rice, to serve

Directions

1

Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.
2

Add garlic, ginger and curry leaves to the pan, and cook for 3-4 minutes. Mix in tomatoes, cashews, turmeric and chilli powder, then add lentils, split peas, water and salt. Stir until combined.
3

Bring to the boil and reduce to simmer for approx. 30 minutes or until lentils and split peas have softened. Stir occasionally to avoid it catching on the bottom of the saucepan. Mix through garam masala and cook a further 5-10 minutes.
4

Remove from heat and use a hand blender to blitz the tomatoes and cashews.
5

Serve with fresh coriander and basmati rice.