Page title and description
Vegetarian mains
Tarka dal with spring greens
Ingredients
main
- 125g yellow mung dal (or use red lentils), rinsed well
- oil for frying, e.g. vegetable or sunflower
- 1 small onion, finely sliced
- 1 large garlic clove, finely chopped
- 2-3cm fresh ginger, peeled and grated
- ½ tsp turmeric
- 1 chilli, deseeded and finely chopped
- 200g spring greens, rib stalks cut out
- small handful fresh coriander leaves
- lemon juice to taste
for the tarka
- 2 tbsp oil
- 2 tsp black mustard seeds
- 2 garlic cloves, very finely sliced
- ¼ tsp dried chilli flakes
- 1 tsp cumin seeds
Method
Prep time:
20 min
PT20M
Cooking time:
40 min
PT40M
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-
Step 1
Put the mung in a large heatproof bowl, pour over 600ml boiling water and leave to soak. -
Step 2
Meanwhile, heat a little oil in a large heavy-based saucepan and fry the onion gently for 10 minutes, until soft and translucent, then add the garlic, ginger, turmeric and chilli. Cook for another couple of minutes. -
Step 3
Skim any scum from the top of the mung, then add them and the soaking liquid to the onion. -
Step 4
Bring to the boil, then simmer for about 20 minutes, until the mung are cooked through and soft. -
Step 5
You can mash them lightly if you like, for a creamier texture. -
Step 6
While the mung are cooking, boil the spring greens for 6-8 minutes until tender. -
Step 7
Drain and refresh in very cold water, then drain and squeeze out any liquid. Finely shred the leaves.
To make the tarka
-
Step 1
gently heat the oil. Add the mustard seeds, garlic, chilli and cumin. Fry, stirring constantly, for a minute or two, until the mustard seeds pop. -
Step 2
While the tarka is heating up, stir the spring greens into the mung to warm through, then add the coriander and lemon juice, and serve, drizzled with the tarka.