Yellow Lentil Dal Tadka

An easy-to-make Indian dish featuring yellow lentils for a creamy flavour and texture.

Vegan Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

30 mins

Servings

4 people

Ingredients

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 paste
• 4 dried red chillies

Method

Step 1: Prep Tomatoes

Chop the tomatoes.

Step 2: Boil Dal

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

Step 3: Fry Seeds

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

Step 4: Add Asafoetida

Add the asafoetida and fry for 1 minute.

Step 5: Add Garlic & Chillies

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

Step 6: Bay Leaves

Add the bay leaves and stir until they turn brown.

Step 7: Tempering

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

Step 8: Coconut & Lemon

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

Step 9: Serve

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.