Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
An authentic tarka dhal for everyday service. Balanced spice, good body and a clean finish make this a reliable plant-based option that fits naturally into busy kitchens.
Ingredients (serves 4-6)
Curry Sauce / 'Tarka'
- Onion garlic and ginger mix – 15g
- Bang's Classic Bangla spice – 20g
- Oil– a splash
Protein/Veg/Pulses
- Red split lentils – 300g (rinse and soak in water for at least 10 min)
- 3-4 tomatoes – 200g (roughly chopped)
- Hot water 500g/ml
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Classic Bangla spices with 50ml water to make a runny paste.
Pour into the pan with the heated onion base and continue to heat gently.
This forms the basis of your ‘Tarka’.
Step 3
Add the lentils and tomatoes
Add the lentils and raise the heat to lightly sear the lentils in the curry sauce.
Add the chopped tomatoes and 500ml water.
Reduce to a simmer for 20-30 min until you reach a thick Tarka Dahl consistency.
Chef's Tip:
Add 2-3 fresh whole chillies during the cooking for an extra zing! This recipe works well with small chunks of rhubarb along with tomatoes.
Nutritional Value for Bang's Tarka Curry
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
