Low Sodium Vegan Tarka Dal with Lime and Fresh Herbs

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Vegan Tarka Dal with Lime and Fresh Herbs

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Ingredients

4 servings

For the dal

1 ½ cups red lentils
Bob's Red Mill Red Lentils - 27 Oz Arrowhead Mills Organic Lentils Red - 16 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils
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1 tbsp coconut oil or neutral oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tarka

2 tbsp coconut oil or neutral oil
1 tsp cumin seeds
1 tsp black mustard seeds
2 dried red chilies
½ tsp smoked paprika

To finish

2 tbsp fresh lime juice (from about 1–2 limes)
½ cup fresh cilantro, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

lime wedges, for serving (optional)
cooked basmati rice or flatbread, for serving (optional)

Instructions

1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
2
Heat 1 tbsp coconut oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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