- February 2016
- Serves 4
- Hands-on time 25 min, simmering time 35-40 min
Chetna Makan’s comforting tadka dhal recipe combines lentils with turmeric and chilli in this warming vegetarian dish.
- Dairy-free recipes
- Vegan recipes
- 5.1g (0.7g saturated)
- 44.7g (3.7g sugars)
The cooled dhal will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.
Toor dhal (or split pigeon peas) is a type of lentil. Find it in Indian shops and larger supermarkets. You can use yellow split peas instead, but they may need a little more liquid and cooking time.
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