Tarka Dahl

I’d been missing Indian food and this is a great mid-week meal that you can make in a slow-cooker. You throw a few ingredients into the slow cooker and leave to do it’s thing then at the end you just need to make a tarka to stir through and bring to life (a tarka is a few spices sautéed in oil), garnish with coriander and yoghurt and serve with a paratha (or chapati or some naan). I found this recipe in a slow-cooker recipe book by hamlyn. Spice it up with chilli if you feel like it!

Serves 4


  • 250g red lentils (dry)
  • 1 onion
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • 2cm ginger
  • 200g passata
  • 600ml vegetable stock
  • salt and pepper
  • 150g plain yoghurt
  • 10g coriander leaves
  • naan/parathas to serve
  • 1 tbsp oil (not olive oil if possible)
  • 2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • pinch turmeric
  • 2 garlic cloves


1.) Weigh out the red lentils, peel and chop up the onion finely, make up the 600ml veg stock, peel and grate the ginger

2.) Add the lentils, onion, 1/2 tsp turmeric, 1/2 tsp cumin, ginger, passata and stock to the slow cooker and stir through with some salt and pepper

3.) Set to high for 2.5 hours

4.) When nearly done, chop up the coriander leaves.

5.) Heat up the oil in a pan and toast the mustard seeds, cumin seeds, garlic and turmeric until fragrant.

6.) Stir the spices into the lentils.

7.) Serve up the lentils and top with the yoghurt, coriander and serve with a side of bread.

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