Vegan Masala Recipe

Tarka dal

Name: Tarka dal
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear; 1 litre water, divided, plus more as needed; 3 tbsp vegetable oil; 1 tbsp cumin seeds; 1 small onion, chopped; 3–4 whole green chillies, pricked with a knife; 2cm/¾in piece fresh root ginger, peeled and cut into thin strips; 3 garlic cloves, peeled and left whole; 3 medium tomatoes; ¾ tsp ground turmeric; ¾ tsp garam masala; 1½ tsp ground coriander; 2 tbsp fresh coriander, chopped; 1 tsp salt

Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

150 minPrep: 30 minCook: 120 minServes 2IndianVegan

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From the kitchen

What to expect

Tarka dal is a staple in many Indian households, bringing warmth and nourishment to the table. This version balances the earthy chana dal with fragrant spices and a hint of heat.

Serving idea

Best served simply

Serve alongside basmati rice and a crisp salad for a balanced meal.

Recipe-specific guidance

Why this method works

The lentils are cooked until creamy before the tarka is prepared separately. Pouring hot cumin, onion, chilli, ginger and garlic over the dal at the finish creates layers of aroma that would be lost if everything simmered together from the start.

Cues to watch for

•The lentils should collapse fully and have no chalky centre.
•Cook cumin until fragrant, not black, before adding the onion.
•The tarka is ready when the onion is golden and the garlic no longer smells raw.

Useful substitutions

•Red lentils give the quickest creamy base; yellow lentils need longer.
•Use fewer whole green chillies for less heat without reducing cumin or coriander.
•Add water gradually at the end to choose a spoonable or pourable consistency.

Storage and reheating

Keep refrigerated for up to three days. Dal thickens overnight, so loosen it while reheating and make a small fresh cumin tarka if serving to guests.

Cook the recipe

Method

1
In a saucepan, combine the 250g chana dal with 900ml of the water. Bring to a boil, skim off any froth, then cover and reduce to a simmer for 35–40 minutes, stirring regularly until the lentils are tender; adjust with more water if needed.
2
Once the lentils are cooked, remove from heat and whisk to break them down. Set aside to thicken and cool slightly.
3
While the lentils are cooking, heat 3 tbsp vegetable oil in a frying pan over medium heat. Add 1 tbsp cumin seeds and fry for 20–30 seconds until fragrant.
4
Incorporate the chopped onion, pricked green chillies, and ginger strips; sauté for 4–5 minutes until the onion is softened and golden.
5
Purée the 3 garlic cloves and 3 medium tomatoes in a food processor, then add the mixture to the pan, stirring to combine.
6
Mix in the ¾ tsp ground turmeric, ¾ tsp garam masala, 1½ tsp ground coriander, the remaining 100ml water, and 1 tsp salt. Stir well and let it simmer for 15–20 minutes until the oil rises to the surface.
7
Stir in the cooked lentils, adding more water as needed to reach your desired consistency. Bring to a gentle boil and taste for seasoning. Just before serving, fold in 2 tbsp chopped fresh coriander.

A few useful notes

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stovetop, adding a splash of water to loosen if necessary.
This dal thickens as it cools; you can adjust the texture by adding water when reheating. For a deeper flavor, let it sit for a day before serving, as the spices will meld beautifully.

Gather everything first

Ingredients

250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear
1 litre water, divided, plus more as needed
3 tbsp vegetable oil
1 tbsp cumin seeds
1 small onion, chopped
3–4 whole green chillies, pricked with a knife
2cm/¾in piece fresh root ginger, peeled and cut into thin strips
3 garlic cloves, peeled and left whole
3 medium tomatoes
¾ tsp ground turmeric
¾ tsp garam masala
1½ tsp ground coriander
2 tbsp fresh coriander, chopped
1 tsp salt

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