Vegan Tarka Dal with Lime and Fresh Herbs
This deeply satisfying dal is built on red lentils simmered low and slow with onion, garlic, ginger, and a warm blend of turmeric, cumin, coriander, and cayenne until everything melts into a thick, porridge-like pot of comfort. Every single ingredient here is plant-based — coconut oil, vegetable broth, canned tomatoes — so there's no swapping or substituting required; it's naturally and completely free of animal products from the first step to the last. The real magic happens with the tarka, a quick sizzle of cumin seeds, black mustard seeds, dried red chilies, and smoked paprika in hot oil that gets poured straight over the finished dal, sending up a cloud of fragrant, crackling spice. A generous finish of fresh lime juice, roughly chopped cilantro, and torn mint leaves lifts the whole thing with brightness that cuts right through the richness. Serves four, and it pairs beautifully with basmati rice or flatbread to scoop up every last bit. This is the kind of weeknight dinner that tastes like it took far more effort than it actually did.
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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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