Tarka Dahl

Lentils are one of the oldest and most nutritious foods that have been popular in India for over 8,000 years. They are easy to cook and delicious served with rice, chapattis or naan.


400g Red split lentils
2 Vegetable stock cubes (optional)
2 litres Water
3 tbsp Oil
1 large Onion finely sliced
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
300g Chopped tomatoes
Juice of 1 Lemon or lime
2 tbsp Chopped coriander


  1. Put the split lentils in a large pan with water and the stock cubes.
  2. Bring the split peas to a steady simmer, half cover the pan with a lid, and cook for about 45 minutes until completely tender and creamy in texture. Add a dash more water if necessary.
  3. For the tarka mixture, heat the oil in a frying pan; add the onions and fry until golden brown. Stir in Shemin’s Curry Paste and cook gently for about 1 minute. Add the tomatoes and cook gently for 6 minutes, adding a little water if the mixture gets too dry.
  4. Tip the tarka mixture into the hot split peas. Stir in the lemon or lime juice, chopped coriander and season to taste.

Optional: Substitute yellow split peas instead of red split peas and simmer for 1 hour and 30 minutes or until tender and creamy in texture.

Serves 4

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