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Vegan Masala Recipe
Tarka dal
Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.
Recipe by Craig LogueHow our recipes are created
150 minPrep: 30 minCook: 120 minServes 2IndianVegan
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From the kitchen
What to expect
Tarka dal is a staple in many Indian households, bringing warmth and nourishment to the table. This version balances the earthy chana dal with fragrant spices and a hint of heat.
Serving idea
Best served simply
Serve alongside basmati rice and a crisp salad for a balanced meal.
Useful equipment
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Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Cook the recipe
Method
- 1
In a saucepan, combine the 250g chana dal with 900ml of the water. Bring to a boil, skim off any froth, then cover and reduce to a simmer for 35–40 minutes, stirring regularly until the lentils are tender; adjust with more water if needed.
- 2
Once the lentils are cooked, remove from heat and whisk to break them down. Set aside to thicken and cool slightly.
- 3
While the lentils are cooking, heat 3 tbsp vegetable oil in a frying pan over medium heat. Add 1 tbsp cumin seeds and fry for 20–30 seconds until fragrant.
- 4
Incorporate the chopped onion, pricked green chillies, and ginger strips; sauté for 4–5 minutes until the onion is softened and golden.
- 5
Purée the 3 garlic cloves and 3 medium tomatoes in a food processor, then add the mixture to the pan, stirring to combine.
- 6
Mix in the ¾ tsp ground turmeric, ¾ tsp garam masala, 1½ tsp ground coriander, the remaining 100ml water, and 1 tsp salt. Stir well and let it simmer for 15–20 minutes until the oil rises to the surface.
- 7
Stir in the cooked lentils, adding more water as needed to reach your desired consistency. Bring to a gentle boil and taste for seasoning. Just before serving, fold in 2 tbsp chopped fresh coriander.
Gather everything first
Ingredients
- •250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear
- •1 litre water, divided, plus more as needed
- •3 tbsp vegetable oil
- •1 tbsp cumin seeds
- •1 small onion, chopped
- •3–4 whole green chillies, pricked with a knife
- •2cm/¾in piece fresh root ginger, peeled and cut into thin strips
- •3 garlic cloves, peeled and left whole
- •3 medium tomatoes
- •¾ tsp ground turmeric
- •¾ tsp garam masala
- •1½ tsp ground coriander
- •2 tbsp fresh coriander, chopped
- •1 tsp salt
A few useful notes
Notes
- •Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stovetop, adding a splash of water to loosen if necessary.
- •This dal thickens as it cools; you can adjust the texture by adding water when reheating. For a deeper flavor, let it sit for a day before serving, as the spices will meld beautifully.
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