You may remember this from the beetroot dal recipe, but dal is my Husband’s favourite thing to eat since he went vegan last year. For me, tarka dal is one of the most delicious variations out there. The garlic with the zing of the tomatoes and the sweet creaminess of the lentils is just so satisfying. It’s like a warm hug from a friend. A friend who cooks a mean curry!
I’m not Indian, by any stretch of the imagination, so WHO KNOWS how authentic this recipe is, but hopefully it does the dish justice. I turned vegetarian at a very young age, and back in the 90s in Manchester, Indian restaurants were one of the only places which had decent veggie options. When I was about 6, we were all invited to our local Diwali celebrations by an Indian colleague of my Mum. I can’t remember much besides literally diving face first into a bowl of curry and licking lime pickle off my finger tips for hours afterwards. I’ve been a big fan of Indian flavours ever since and it seems, excitingly, the cuisine is equally welcoming for vegans too! I’ve used vegetable oil instead of ghee here, but if you have any suggestions for a better substitution, please message me on instagram! Oh and don’t forget to use the hashtag #schoolnightvegan when sharing pictures of your meal!