Tarka dhal with turmeric and coriander

This is my dad’s favourite dish, and pretty much everyone else loves it, too. The spices used here are great for healing and cleansing the body, while the rich flavours make it deliciously warming – perfect for cosying up with on a cold winter night.

Serves 4

Ingredients

For the dhal

• 200g red split lentils
• 1 litre water
• 4 slices of fresh ginger, peel on
• 1 tsp ground turmeric
• 1 tsp Himalayan salt
• 1 x 400g tin chopped tomatoes
• 4 tbsp fresh coriander leaves

For the tarka

• 3 tbsp Lucy Bee coconut oil
• 4 garlic cloves, sliced
• ½ tsp gluten-free asafoetida
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 3 green chillies, left whole or deseeded and sliced

Method

1. Rinse the lentils well under cold running water, then tip into a pan with the water. Bring to the boil, then skim off the scum and add the ginger slices and turmeric. Cover, leaving the lid slightly ajar, and simmer over a low heat for 1½ hours, until soft and a thick porridge consistency, stirring often to ensure it doesn’t catch.

2. Remove the ginger slices, then add the salt and chopped tomatoes. Set aside and keep warm.

3. To make the tarka, melt the coconut oil in a small frying pan. Add the garlic and fry until golden. Stir in the asafoetida, cumin seeds, ground coriander and chillies, then pour into the lentil mixture. Finally add the coriander and serve with boiled rice.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.