Yellow Lentil Dal Tadka

This easy to make Indian dish is mainly made from yellow lentils which provide a creamy flavour and texture. Perfect to serve with flatbreads or roti. It is vegan, gluten and dairy free.

Preparation time - 15 minutes
Cooking time - 30 minutes

Ingredients (serves 4)

For the dal

400g yellow mung dal

1.5L water

2 tomatoes

1 tsp turmeric

1/2 tsp chilli powder

1 1/2 tsp salt

2 tbsp lemon juice

165ml coconut milk

fresh coriander

For the tadka

2 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp asafoetida

10 bay leaves

2 tbsp crushed garlic or paste

4 dried red chillies

To cook

1. Chop the tomatoes.

 

2. Add the dal, water, tomatoes, turmeric and chilli to a large pan. Bring to the boil and leave to simmer for 20 minutes.

3. Meanwhile, fry the cumin and mustard seeds in the oil for 2 minutes.

4. Add the asafoetida and fry for 1 minute.

5. Add the garlic and chillies and cook for 2 minutes until the garlic browns.

6. Add the bay leaves and stir until they turn brown.

7.  Lower the dal heat to medium and stir in the fried ingredients, along with the salt.

8. After 10 minutes stir in the coconut milk and lemon juice.

9. Bring up the temperature and serve with a coriander garnish.

Alternatives

The curry is has medium spice levels, but this can be adjusted by altering the amount of dried chillies and chilli powder used. The coriander can be omitted if required.