Citric Acid Free Vegan Tarka Dal with Lime and Fresh Herbs

Total time50 min

Prep time15 min

Cook time35 min

Citric Acid Free Vegan Tarka Dal with Lime and Fresh Herbs

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Ingredients

4 servings

For the dal

1 ½ cups red lentils
1 tbsp coconut oil or neutral oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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