Page title and description
Spring green tarka dhal
Ingredients
main
- 250g split red lentils
- 1 litre boiling water
- oil for frying, e.g. vegetable or sunflower
- 1 onion, finely sliced
- 2 tsp fresh ginger, grated
- ¼ tsp turmeric
- 2 chillies, deseeded and finely chopped
- 200g tinned chopped tomatoes (or use a few chopped fresh ones)
- 300g spring greens, tough stalks removed, leaves finely shredded
- handful fresh coriander leaves, chopped
for the tarka
- 2 tsp black mustard seeds
- 1-2 garlic cloves, peeled and finely chopped or sliced
- ¼ tsp dried chilli flakes
- 1 tsp cumin seeds
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
main
-
Step 1
Put the lentils in a large bowl, pour over the water and leave to soak for 10 minutes. -
Step 2
Meanwhile, heat a little oil in a large pan and add the onion. Fry gently for 8 minutes, until the onion is soft and translucent. -
Step 3
Add the ginger, turmeric and chillies. Cook for another couple of minutes and add the tinned tomatoes, the lentils and their soaking liquid (skim off any scum before adding). -
Step 4
Bring to the boil, reduce the heat and simmer for 20-25 minutes, until the lentils are cooked through and soft. Using a potato masher, very lightly mash the lentils, leaving some still intact. -
Step 5
In another pan, add a tablespoon of oil and the shredded spring greens. Cook for about 3 minutes, until the greens have wilted, then remove from the pan and add them to the lentil mixture.
For the tarka
-
Step 1
In the same pan as you cooked the greens in, add a tablespoon of oil. Add the mustard seeds, garlic, chilli and cumin. -
Step 2
Fry, stirring constantly, for a minute or two, until the mustard seeds are popping. -
Step 3
Add the chopped fresh coriander to the lentil mixture (if using). Split the lentils between four serving bowls and pour over the tarka mixture to serve.
