Tarka dhal

Lentil-lovers will enjoy this comforting tarka dhal

January 2020 • Jules Verne

Serves 2


  • 200g red lentils 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ¼ tsp turmeric
  • ½ tsp garam masala
  • Coriander to serve
  • 1 small tomato, chopped


  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 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, and then cook for a further minute. Set aside.
  3. Tip the lentils into bowls and spoon half the onion mixture on top. Top with coriander and tomato to serve.

Source: BBC Good Food