Soothing Lentil Tarka Dhal – Gluten Free, Dairy Free, Yeast Free.



  • 150 grams red lentils
  • 150 grams yellow split mung beans
  • 100 ml coconut oil
  • 1 tsp cumin seeds
  • ½ tsp brown mustard seeds
  • ¼ tsp asafetida
  • 1 tsp turmeric
  • 1 ½ tsp himalayan or sea salt
  • 4 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground gram masala
  • 1 large handful fresh coriander (chopped)



  • 3 – 5 fresh green chillies (seeds left in)
  • 3 – 5 cloves of garlic
  • 1 pinch pink salt



  1. Mix dhals together, then rinse at least 4 times in warm water, drain.
  2. Put dhals into a pan and add 700ml of boiling water.
  3. Bring to the boil, then simmer over a medium heat for a few minutes.
  4. Skim the foam off the surface, add 1 tsp of oil and simmer ¾ covered for 25 minutes, stirring occasionally.
  5. Remove from heat, set aside, but do not drain.
  6. Crush chillies and garlic together with a pinch of salt, to make a fine paste.
  7. Heat oil in separate pan for 30 seconds over a medium heat, add cumin and mustard seeds.
  8. When seeds start to pop, add asafetida, turmeric, masala paste, salt, ground coriander, and ground cumin.
  9. Cook for one minute. Add to dhal, stir through.
  10. Add 100ml of boiling water, simmer for 2 minutes, then stir in garam masala.
  11. Remove from heat and sprinkle with fresh coriander.
  12. Cover pan and leave to infuse for 10 minutes to allow flavours to infuse.


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