Tarka Dahl - Cocos Organic

Tarka Dahl



Heat 1 tbsp oil in non-stick saucepan and sauté the onion for 4 – 5 minutes until slightly golden.

Add spices, red lentils, tomato puree, stock and salt. Bring to the boil and then simmer on a low heat for about 20 minutes or until thick.

Stir through natural organic coconut milk yog for 1 minute to warm through.


Heat the oil in a clean pan. Add the cumin and mustard seeds and cook for 1 minute on a medium heat until they sizzle.

Add the garlic, ginger, chilli and curry leaves and cook for 1 – 2 more mins on a medium/ low heat until the garlic is golden.

To Serve

Serve the dahl in bowls and top / stir through the tarka, fresh coriander, squeeze of lime juice and an extra dollop of natural organic coconut milk yog.


1 tbsp olive or avocado oil

1 medium yellow onion, thinly sliced

1 tsp ground turmeric

1 tsp garam masala

1/2 tsp chilli powder

1 tsp ground coriander

1/2 tsp ground ginger or 1 tsp fresh, minced

1.5 cups split red lentils, rinsed + drained

1 tbsp tomato puree

1 litre stock

3/4 – 1 tsp flaked salt

1/2 cup Cocos Organic natural coconut milk yog



2 tbsp light olive oil or avocado oil

1 tbsp cumin seeds

1 tbsp black mustard seeds

3 cloves garlic, thinly sliced

1 inch fresh ginger, peeled + thinly sliced into matchsticks

1 finger green or red chilli, thinly sliced

10 fresh curry leaves


To Serve

2 tbsp fresh coriander, finely chopped

Fresh coriander, finely chopped

Fresh lime juice

Natural organic coconut milk yog