Tarka Dahl is really one of the dishes I always choose when eating out in Indians. Usually because it is so protein rich, but also because it tastes SO good! I have made dahl a few times before, but never got a taste quite like the real thing, until now! This has all the texture and flavours I love, and was really easy to make too! It makes the perfect side dish to a curry or Indian night, or even on its own. 

Lentils are amazingly good for us, especially athletes. See the full lowdown on super lentils here.

Enjoy the recipe – and be sure to let us know if you tried it too! 


  • 400g red lentils
  • 2 tsps turmeric
  • 2 tsps cumin seeds
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, finely sliced
  • 1-2 fresh green chillies, finely sliced (remove seeds if you want to keep the heat down)
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • thumb-sized piece of fresh ginger, finely grated
  • 2-3 tomatoes, chopped small


  1. Put the lentils in a pan and cover with enough cold water to come to around two inches above them. Wait until the water is boiling, then put the lid on and leave to cook.

2. In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.

3. Use a little coconut or hemp oil, and fry the chopped garlic, onion, chillies, grated ginger and tomatoes. Once the garlic is golden, mix in the toasted cumin seeds and garam masala and ground coriander. Remove from the heat until the lentils are completely softened.

4. Give the lentils a good stir. (They should have the consistency of porridge). Add more water as necessary, and mix in your other fried mixture.