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Author Notes: I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. I thought my hidden veg dal was good but I don’t always have eggplant handy. If I’m going to make dal without much in the way of extra veg, I have to make sure it has lots of flavour. There’s no point having dal if it doesn’t have layers upon layers of flavour… that’s where my recipe for tarka dal comes in. —Alannah | Kale Mary
- 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
- Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.
- 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.
- 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.
- Remove from heat and use a hand blender to blitz the tomatoes and cashews.
- Serve with fresh coriander and basmati rice.