A delicious vegan version of the classic Indian dish, Tarka Dall, made with red lentils and flavored with aromatic spices.
Ingredients: 1 cup red lentils. 3 cups water. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tomato, diced. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt to taste. 2 tablespoons oil. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. Handful of fresh coriander leaves, chopped for garnish.
Instructions: Run water over the lentils and wash them well until the water is clear. Put the onion, garlic, ginger, tomato, turmeric, ground cumin and coriander, chili powder, and salt in a pot. Add the water. Once the mixture starts to boil, lower the heat and let it simmer for 20 to 25 minutes, stirring every now and then, until the lentils are soft and the sauce has thickened. If you need to, add more water to get the consistency you want. Put oil in a small pan and heat it over medium-low heat. Put in the mustard and cumin seeds. Allow them to sizzle for a short time until they smell good. Add the oil that has been cooled to the cooked lentil mixture and mix it all together. Before serving, top with chopped fresh coriander leaves. Warm it up and serve it with bread or rice.
Prep Time: 10 minutes
Cook Time: 25 minutes
Vinjeru Malawi