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Vegan Tarka Dahl

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“I made this when replicating the curry houses. It took some perfecting, but I got there. This also tastes nice with a little creamed coconut in it.”
24hrs 30mins

Ingredients Nutrition


  1. Soak the yellow split peas overnight, drain and rinse.
  2. Add to pan of cold water. add veg stock cube and garam masala.
  3. Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
  4. Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
  5. Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
  6. Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
  7. Serve with naan bread.

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