Vegan Tarka Dal Recipe

Name: Vegan Tarka Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coconut oil; 1 tablespoon yellow mustard seeds; 1 tablespoon cumin seeds; 1 brown onion, finely chopped; 3 cloves of garlic, minced; 3cm piece of ginger, finely grated; 8 curry leaves; 3 medium tomatoes, roughly chopped; 1/2 cup raw cashews; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon chilli powder; 1 cup red lentils, washed and soaked for 2 hours; 1 cup yellow split peas, washed and soaked for 2 hours; 3 cups filtered water; 1 1/2 teaspoons salt; 1 teaspoon garam masala; Fresh coriander, to serve; Cooked basmati rice, to serve

Servings: persons

1 teaspoon coconut oil
1 tablespoon yellow mustard seeds
1 tablespoon cumin seeds
1 brown onion, finely chopped
3 cloves of garlic, minced
3cm piece of ginger, finely grated
8 curry leaves
3 medium tomatoes, roughly chopped
1/2 cup raw cashews
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 cup red lentils, washed and soaked for 2 hours
1 cup yellow split peas, washed and soaked for 2 hours
3 cups filtered water
1 1/2 teaspoons salt
1 teaspoon garam masala
Fresh coriander, to serve
Cooked basmati rice, to serve

1
Heat coconut oil in a saucepan then cook mustard and cumin seeds until fragrant. Add onions to the pan and let caramelise.
2
Add garlic, ginger and curry leaves to the pan, and cook for 3-4 minutes. Mix in tomatoes, cashews, turmeric and chilli powder, then add lentils, split peas, water and salt. Stir until combined.
3
Bring to the boil and reduce to simmer for approx. 30 minutes or until lentils and split peas have softened. Stir occasionally to avoid it catching on the bottom of the saucepan. Mix through garam masala and cook a further 5-10 minutes.
4
Remove from heat and use a hand blender to blitz the tomatoes and cashews.
5
Serve with fresh coriander and basmati rice.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon coconut oil, 1 tablespoon yellow mustard seeds, 1 tablespoon cumin seeds, 1 brown onion, finely chopped, and more.

Yes, Vegan Tarka Dal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Tarka Dal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions