Low Sodium Vegan Tarka Dal

Total time50 min

Prep time15 min

Cook time35 min

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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 neutral oil (such as sunflower or canola)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 can (14 oz) diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp cayenne pepper
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.
4 cups water

For the tarka

2 tbsp neutral oil (such as sunflower or canola)
1 tsp cumin seeds
½ tsp black mustard seeds
2 dried red chilies
½ tsp smoked paprika

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, 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 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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