Tarka Dahl

• 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 yog

Tarka

• 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 yog

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 yog for 1 minute to warm through.

Tarka

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 yog.