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Serves
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Ingredients
  • 200 g red lentils
  • 2 tbsps butter
  • 3 garlic cloves
  • 1 tsp ginger paste
  • ½ tsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 large green chilli
  • 1 small red chilli
  • 1 lime
  • 1 tsp chilli flakes
  • coriander to serve
Tarka dhal with lime chilli dip Tarka dhal with lime chilli dip
Tarka dhal with lime chilli dip
Prep 20 minutes
Total 45 minutes
  1. Rinse the lentil under cold water.
  2. Put the lentils in a large saucepan and add boiling water to around 3 cm above the lentils. Then add 1 tbsp of butter and the turmeric and stir. Leave it to simmer for 20 minutes until the lentils are soft.
  3. In a frying pan, add the rest of the butter followed by the garlic, ginger and chilli. Once golden, add the spices to the pan and stir until fragrant.
  4. Meanwhile, make the lime and chilli dip by adding one finely diced large green chilli and one small red chilli to the juice of one lime and a pinch of salt. Remove the seeds if you don’t like it too hot.
  5. Once the lentils are soft and the water has largely been absorbed, stir the spice mixture into the lentils, add the salt and mix until well combined and the lentils have broken up.
  6. Top with coriander and serve with basmatic rice and chapatis. I use a BBC Good Food chapati recipe.
Tarka dhal with lime chilli dip
favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g red lentils
  • 2 tbsps butter
  • 3 garlic cloves
  • 1 tsp ginger paste
  • ½ tsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tsp salt
  • 2 large green chilli
  • 1 small red chilli
  • 1 lime
  • 1 tsp chilli flakes
  • coriander to serve

  1. Rinse the lentil under cold water.
  2. Put the lentils in a large saucepan and add boiling water to around 3 cm above the lentils. Then add 1 tbsp of butter and the turmeric and stir. Leave it to simmer for 20 minutes until the lentils are soft.
  3. In a frying pan, add the rest of the butter followed by the garlic, ginger and chilli. Once golden, add the spices to the pan and stir until fragrant.
  4. Meanwhile, make the lime and chilli dip by adding one finely diced large green chilli and one small red chilli to the juice of one lime and a pinch of salt. Remove the seeds if you don’t like it too hot.
  5. Once the lentils are soft and the water has largely been absorbed, stir the spice mixture into the lentils, add the salt and mix until well combined and the lentils have broken up.
  6. Top with coriander and serve with basmatic rice and chapatis. I use a BBC Good Food chapati recipe.