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Vegan Tarka Dal

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Vegan Tarka Dal

This is a low spice version of a Vegan Tarka Dal. 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 takeaway recipes and I can now do it at home! Yippee

Prep Time: 10 minutes

Cooking Time: 1 hour 15 minutes

Free From: Dairy, Egg, Gluten

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.Free From: Dairy, Egg, Gluten Contains: Pulses
By: Allergymums
  • March 22, 2019
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Vegan Tarka Dal Allergy Mums
Ingredients
  • 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
Directions
Step 1
Rinse the peas under running water and then put them in a large pot.
Step 2
Add the stock, garlic, tomato, ginger, cumin powder and salt.
Step 3
Bring to the boil and let it bubble away for an hour to an hour and a quarter
Step 4
Stir it occasionally.
Step 5
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.
Step 6
During the last 15 minutes fry the onions until they are a golden brown.
Step 7
Once the Dal is cooked, mix in the coriander and sprinkle with onions.

Vegan Tarka Dal is nice served with a bit of Coconut Rice

Vegan Tarka Dal Allergy Mums

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