Spicy tarka dhal

    50 min

    A recipe for tarka dhal that I tried and added to. Leave out a chilli if you don't like it very spicy. Serve as part of a larger Indian meal or enjoy as a vegetarian main alongside rice, roti or chapati.


    29 people made this

    Serves: 2 

    • 150g red lentils
    • 2 teaspoons turmeric
    • 1 to 2 knobs butter
    • 1 small onion, chopped
    • 2 green chillies, chopped
    • 6 cloves garlic, chopped
    • 1 (3.5cm) piece fresh root ginger
    • 1 small tomato, diced
    • 1/2 red pepper, diced
    • 2 teaspoons curry powder
    • 1 teaspoon chilli powder
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon cumin
    • chopped fresh coriander

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Wash the lentils and put in a saucepan with half of the turmeric. Cover with 2 to 3cm water at the top. Bring to the boil then lower to a simmer.
    2. In a separate pan, melt the butter then add the onions and chillies and fry until translucent. Add garlic and ginger followed by the tomato, pepper and spices making sure not to burn. Turn off heat.
    3. When the lentils have gone soft and water has reduced, mash some lentils at the bottom of the pan. The mixture will start to go thick.
    4. Add the onion mixture to the lentil mixture. Mix well. Add in fresh coriander if desired and serve.


    Add extra water if it's too thick. Add any veg in your fridge you need using up.

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    Reviews in English (2)


    Delicious!!  -  25 Feb 2017


    Super tasty spicy one of the best veg dishes pure <3 alchemy gratitude REE  -  14 Mar 2016