Tarka dahl

We cook whole mustard and cumin seeds in rice bran oil till they pop, then add onion, ginger and garlic, the lentils and split peas, tomatoes and spices and simmer very gently till tender. A final addition of browned, diced onions and fresh coriander leaves gives an additional dimension to the finished dish. 

Water, split peas yellow, red lentils, crushed tomatoes (tomato puree citric acid), onion, coconut milk [coconut extract, water, vegetable gum (guar gum)], cashews, fried shallots [shallots, vegetable oil], ginger puree, garlic, coriander, salt, rice bran oil, curry leaves, cumin seeds, mustard seeds, garam masala (spices), turmeric, coriander ground, chilli powder.

Serve, sprinkled with fresh coriander, with steamed basmati or spiced rice, warm Indian breads, raita and chutney for a complete vegetarian dinner. Serve with any other curry for an Indian feast.