Stay Warm and Nourished with Olivia Colman’s Tarka Dal Recipe

Recipe and image courtesy of Veganuary.

Serves 2 (4 if served as a starter)  

INGREDIENTS 

For the dal: 

200g (1 cup) dry red lentils (masoor dal) 

½ tsp turmeric 

1 tsp salt 

625ml (3 ½ cups) water 

For the tarka: 

4 tbsp neutral oil (such as avocado or sunflower) 

1 tsp cumin seeds 

2 dried Kashmiri chillies, left whole (broken if you want extra heat) 

1 small shard cassia bark (≈ 2 cm) or cinnamon stick 

½ a medium onion, finely chopped 

1 large garlic clove, minced 

1 green chilli, slit lengthways, deseeded and thinly sliced 

2 tsp freshly grated ginger 

A handful of cherry tomatoes (around 100g), cut into quarters 

1 tsp tomato paste 

½ tsp ground coriander 

1 tsp kasuri methi (dried fenugreek leaves)  

¾ tsp fine salt, or to taste 

Juice of ½ lemon 

Small handful fresh coriander leaves, chopped 

METHOD 

1. Cook the dal. In a medium saucepan, combine lentils, turmeric, salt and water. Bring to a boil, then reduce to low heat and cover. Simmer gently for 35–40 minutes, stirring occasionally, until the lentils have broken down into a creamy consistency. Adjust seasoning to taste. 

1. Prepare the tarka. In a medium frying pan, heat the oil over medium heat. Add cumin seeds, Kashmiri chillies and cassia bark; fry until the cumin darkens slightly and smells nutty (about 30 seconds). 

1. Add onion and cook for 6–7 minutes until golden at the edges. Stir in green chilli, garlic and ginger, and sauté for 1 minute. Add cherry tomatoes and tomato paste, and cook for 5–6 minutes until the tomatoes collapse into a thick, jammy sauce. 

1. Stir in ground coriander and kasuri methi (crush the leaves between your fingers as you add them). Cook for 1 minute until fragrant. Season with ¾ tsp salt, adjusting later if needed. 

1. Remove from the heat and stir in the lemon juice. Pour the entire tarka into the dal and simmer together for 3 minutes, loosening with a splash of hot water if needed. Taste, adjust seasoning, and garnish with coriander leaves. Serve with vegan naan bread on the side. 

Olivia Colman is an award-winning actor, celebrated for her roles in The Crown and The Favourite. Off-screen, she’s known for her warmth, humour and charity campaigning – and for loving comforting dishes like this tarka dal.

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