Paleo 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
1 tbsp neutral oil (such as sunflower or canola)
Chosen Foods Oil Avocado Refined - 250 Ml Great Value Refined Avocado Oil 25.5 fl oz Lowes Foods Avocado Oil
Laura Lynn Avocado Oil
Field Day Refined Avocado Oil
See all
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
4 cups water

For the tarka

2 tbsp neutral oil (such as sunflower or canola)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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