Cheesy Split Red Lentil Tarka Dal Recipe

Ingredients

• 15 ml (1 tbsp)butter
• 15 ml (1 tbsp)olive oil
• 2onions, sliced
• 5 ml (1 tsp)mustard seeds
• 5 ml (1 tsp)cumin seeds
• 5 ml (1 tsp)turmeric powder
• 2.5 ml (½ tsp)chilli flakes
• 210 g (or 240 ml / 1 cup)split red lentils
• 1 large clovegarlic, minced
• ½ cmfresh ginger root, peeled and grated
• 710 ml (3 cups)vegetable stock
• 50 gCheddar or another strong cheese, finely grated
• To servered chilli and fresh herbs

Instructions

1. 1

   Fry the onions

   Put the butter and olive oil in the multicooker and select FRY – VEGETABLES. Add the onions and a generous pinch of salt, then fry for about 20 minutes, stirring frequently, until sticky, reduced and golden. Lift them out of the cooking pot and set aside.

2. 2

   Toast the spices

   Add a little more oil to the pot, followed by the mustard seeds, cumin seeds, turmeric and chilli flakes. Select FRY – VEGETABLES and cook for a few minutes until fragrant. Add the lentils and cook for a further minute.

3. 3

   Cook the lentils

   Press KEEP WARM / CANCEL, then select the SOUP programme. Add the ginger, garlic and 2 cups of the stock. Cook for 20–25 minutes, stirring occasionally and adding more stock if needed, until the lentils are mushy and the dal reaches your preferred consistency.

4. 4

   Add the cheese

   Stir half of the grated cheese into the cooked lentils.

5. 5

   Finish and serve

   Serve the dal topped with the reserved onions and remaining cheese, with sliced red chilli and fresh herbs scattered over.

What is tarka dal?

Dal is a broad family of Indian dishes made with pulses, often cooked until soft and served with a spiced tempering. Tarka refers to spices briefly fried in oil to release their aroma.

This version uses split red lentils for a soft, creamy base, then adds golden onions and strong cheese for a rich, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 0g protein, 5g carbs, 13g fat.

The lentils provide most of the carbohydrates and some of the protein, while the butter, olive oil and Cheddar contribute much of the fat. For a more balanced plate, serve a portion with extra vegetables and rice or flatbread as needed.

Why split red lentils work

Quick-cooking lentils: split red lentils soften readily and break down as they cook, giving the dal its thick texture without needing to blend it.

Stock: the recipe starts with 2 cups and reserves the rest for adjusting the consistency as the lentils cook.

Build flavour in the pot

Golden onions: cook them slowly, stirring often, until reduced and sticky; they bring sweetness and a crisp-edged topping when served.

Whole spices: frying the mustard and cumin seeds with the ground spices helps make their aroma noticeable throughout the dal. Keep them moving so they do not catch.

Get the texture right

Soft lentils: cook until the lentils are mushy, then judge the thickness for yourself. Add the remaining stock a little at a time if the mixture is too thick.

Cheese: stirring half into the hot dal makes the finish richer, while the rest stays on top for a more pronounced cheesy flavour.

Timing and doneness

Onion stage: allow about 20 minutes for the onions to turn golden and sticky before setting them aside.

Lentil stage: the soup programme takes 20–25 minutes; stir from time to time and check that the lentils are soft before serving.

What to serve alongside

A bowl of dal works well with rice or flatbread to make a more substantial meal. A simple salad or cooked greens can add freshness alongside the rich cheese and onions.

Finish with the chilli and herbs just before serving so their fresh flavour remains distinct.

Recipe notes & tips

• Stir the onions frequently as they cook so they brown evenly without catching.
• Use the extra stock gradually to control how thick the finished dal is.
• Add the cheese while the dal is hot so it blends in easily.
• Grate the cheese finely so it melts and distributes through the lentils.
• Slice the chilli and chop the herbs just before serving for a fresher finish.

Variations

• More heat: increase the red chilli or chilli flakes to suit your taste.
• Different cheese: use another strong cheese in place of Cheddar.
• Herb finish: choose fresh herbs that you enjoy and scatter them over at the end.
• Thicker dal: add less of the remaining stock and stop when the lentils reach your preferred consistency.
• Milder topping: leave out the fresh red chilli when serving.

Common mistakes to avoid

• Rushing the onions: they need about 20 minutes to turn sticky and golden, so keep frying and stirring.
• Letting spices catch: stir them as they fry and add the lentils after a few minutes.
• Adding all the stock at once: begin with 2 cups, then add more as needed to control the texture.
• Stopping while lentils are firm: continue cooking until they are mushy and soft.
• Stirring in all the cheese: reserve half for the topping as directed.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, stirring and adding a splash of water or stock if the dal has thickened.

Frequently asked questions