Saffron & Apricot Tarka Dal

Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv

Creamy red lentil dal made golden with saffron and a spoonful of apricot jam, which gives it a gentle sweetness against the warm spices. It's finished with a sizzling tarka of cumin, mustard seeds, crispy shallots, green chilli, and served with naan for scooping

Serves 4

VeganDairy freeLegumesIndian

Ingredients

red lentils — rinsed200 g
saffron threads1 pinch
vegetable oil45 ml
onion — finely chopped1 ea
garlic cloves — peeled and grated2 ea
fresh ginger — grated10 g
curry powder6 g
garam masala4 g
ground turmeric3 g
chilli powder1 g
apricot jam60 g
vegetable stock750 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 750 ml Gluten-free vegetable stock instead of vegetable stock
- 300 g Basmati rice instead of naan breads
Cook the rice while the dal simmers and serve the dal over it instead of scooping with naan.

Swaps are suggestions — check labels if you are cooking for an allergy.

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red lentils · 200 g
saffron threads · 1 pinch
vegetable oil · 45 ml
onion · 1 item
garlic cloves · 2 items
fresh ginger · 10 g
curry powder · 6 g
garam masala · 4 g
ground turmeric · 3 g
chilli powder · 1 g
apricot jam · 60 g
vegetable stock · 750 ml
cumin seeds · 2 g
mustard seeds · 3 g
shallot · 1 item
smoked paprika · 1 g
green chillies · 2 items
naan breads · 4 items

Method

Soak the saffron Place the saffron threads in a small bowl with 2 tbsp warm water. Let them steep for about 10 minutes, allowing the colour and flavour to bloom
Start the dal Heat 1 tbsp oil in a large frypan or saucepan over medium heat. Add the curry powder, garam masala, turmeric and chilli powder and cook for around 20-30 seconds. Add the chopped onion. Sauté for 5-6 minutes until onions are soft and translucent. Add the garlic, and ginger and cook for a minute or two. Add a splash of water if the ingredients begin to burn
Add spices & lentils Add the rinsed red lentils, apricot jam then pour in the saffron (plus its soaking water) and 750ml stock
Simmer Bring to a gentle boil, then reduce the heat to low. Simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the dal has thickened. Meanwhile, prepare the tarka
Prepare the Tarka Thinly slice the shallot and green chilli. In a separate frying pan, heat 3 tbsp oil over medium-high heat. Add the cumin seeds and mustard seeds. Let them sizzle for about 30 seconds. Stir in the shallot and cook until it’s golden and lightly caramelised. Add the smoked paprika, and fresh chilli or chilli flakes (if desired). Stir well and cook for around 30 seconds
Time to Serve Carefully pour the hot tarka over the dal. Top with dried apricots and fresh coriander leaves. Serve warm with rice, naan, or your favourite flatbread