Tarka Dahl

duration19 mins


  • 250 g red lentils
  • 1 onion , finely chopped
  • ½ tsp cumin seeds , roughly crushed
  • ½ tsp turmeric
  • 2cm ginger , peeled and finely chopped
  • 200 g canned diced tomatoes
  • 600 vegetable stock
  • Salt and pepper
  • 150 g natural yoghurt
  • Warm naan bread, to serve
  • 1 tbsp sunflower oil
  • 2 tsp black mustard seeds
  • ½ tsp cumin seeds , roughly crushed
  • Pinch of turmeric
  • Cilantro , for garnish


  1. Set the slow cooker following manufacturer’s instructions.
  2. Run the lentils under cold water and rinse well. Drain and put in the slow cooker pot. Add onions, ginger, spices, tomatoes and stock.
  3. Season with salt and pepper and then cover with the lid. Cook on high heat for 3–4 hours. Check for lentils’ tenderness.
  4. About 5 minutes before it’s done, make the tarka. In a small skillet, heat oil in and mix in the tarka ingredients and stir well for 2 mins.
  5. Roughly mash the lentil mixture using a spoon and then transfer into serving bowls. Add 1-2tbsp of yoghurt and garnish with tarka.
  6. Top with cilantro and serve with warm naan bread.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.