Gluten Free Tarka Dahl
  • Cooking Time: 45 minutes
  • Servings: 2
  • Preparation Time: 15 minutes
  • 150 g split red lentils, rinsed and checked for grains of wheat
  • 1 onion, chopped
  • 1 tablespoon grated root ginger (or about 1 tsp dried ginger)
  • 600 ml gluten free stock
  • 1 teaspoon sunflower oil
  • 2 garlic cloves, sliced or crushed
  • half teaspoon black mustard seeds
  • half teaspoon cumin seeds
  • 1 tablespoon tomato puree
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 fresh tomatoes (and fresh coriander if you have it)
  1. Place lentils in a saucepan with onion, ginger and vegetable stock. Cover and bring to the boil. Simmer for 15 minutes until lentils have absorbed most of the liquid and broken down into a mushy pulp
  2. Heat oil and add garlic, mustard seeds and cumin seeds. Cook for 1 minute until golden. Stir in tomato puree and cook for 30 seconds. Add a ladle of lentils to the pan and stir together. Mix lentils with spices. Add lemon juice and seasoning to taste.
  3. Serve with chopped tomato and chopped fresh coriander.
This is from my typed out recipe book. i can't remember where and when I found the recipe. It isn't a true Tarka Dahl, however it is good enough. It is easily scaled up. I find it quite comforting, especially on a cold damp. day. You need to be a bit careful with lentils, as although they are naturally gluten free, they can get contaminated with wheat. Rinsing them and having a quick look is usually fine.