Breastfeeding Friendly Vegan Tarka Dal with Lime and Fresh Herbs
Total time50 min
Prep time15 min
Cook time35 min
4.8(29)
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Learn more →Ingredients
4 servings
For the dal
- 1 ½ cups red lentils
- 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
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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