Allergy Mums / Support for families with allergies

publication date: Mar 3, 2016

Tarka Dal

Tarka Dal

This is a low spice version of this lovely Indian dish. Served as a side dish with curry or with rice for a filling main meal. The ‘tarka’ bit is the fried onions on top – they really do add a great deal to the dish.  One of my all-time favourite take away recipes and I can now do it at home! Yippee


Free From: Dairy, Egg, Gluten

Prep Time: 10 minutes

Cooking Time: 1 hour 15 minutes




300 g yellow split peas

1000 ml (1 litre) vegetable stock

7 cloves of garlic – minced

1 medium tomato

1 inch piece of ginger – grated

2 tsp cumin powder

1 tsp salt

Handful of fresh coriander, chopped

1 onion – finely sliced



Rinse the peas under running water and then put them in a large pot.

Add the stock, garlic, tomato, ginger, cumin powder and salt.

Bring to the boil and let it bubble away for an hour to an hour and a quarter

Stir it occasionally.

Check the seasoning and add a bit more salt it you like, or ¼ tsp of chilli powder if you like it a bit spicy. Keep an eye on the consistency and add a bit more stock if you like it a bit runnier.

During the last 15 minutes fry the onions until they are a golden brown.

Once the Dal is cooked, mix in the coriander and sprinkle with onions.

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