Cegin S4C

  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Tuesday, 03 January 2017

  • Easy tarka dhal

    Easy Tarka Dhal


    • 400g red lentils
    • 1 tbsp turmeric
    • 30g unsalted butter (if you're a vegan or lactose intolerant, it's to swap this for a non-dairy alternative)
    • 1 tbsp cumin seeds
    • 1 tbsp black mustard seeds
    • 1 small onion, finely chopped
    • 3-4 garlic cloves, finely sliced
    • 1-2 fresh green chillies, finely sliced (remove seeds if you want to keep the heat down)
    • 1 ½ tsp garam masala
    • 1 ½ tsp ground coriander
    • thumb-sized piece of fresh ginger, finely grated
    • 3 tomatoes, chopped
    • a small bunch of fresh coriander to serve


    1. Place 400g of red lentils in a pan and cover with enough cold water to come to around two inches above them and bring to a boil then reduce to a simmer.
    2. Stir in 1 tbsp of turmeric and 20g knob of butter.
    3. Cover and leave to cook gently, stirring occasionally for around 20 minutes.
    4. In a small frying pan, dry-fry 1 tbsp of cumin seeds and 1 tbsp of black mustard seeds over a medium heat until toasted and aromatic. Remove from the pan and set to one side.
    5. Melt the remaining butter in another frying pan and gently fry 3-4 garlic cloves, 1 small onion, 1-2 fresh green chillies and a thumb-sized piece of fresh ginger and 3 tomatoes.
    6. When the vegetables are soft, add in the toasted seeds along with 1 ½ tsp of garam masala and 1 ½ tsp of ground coriander. Remove from the heat.
    7. Once the lentils have had their 20 minutes, give them a good stir – you're looking for a relatively thick consistency, you can add in more water to slacken the mixture if you want.
    8. Add in the fried vegetables and spices, stir and taste – adding salt to season if necessary.
    9. Serve with chopped fresh coriander on top. Delicious with some rice and chapatis.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

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