Meat-Free Meals: Moses’s Manchester Tarka Dhal

If you are anything like us you are staring into the face of 2021 with a sense of hope for better times to come. Our family Christmas was a different one, with socially-distanced fire pits and walks with family to stand in for the fact that we weren’t all around the table together… it didn’t replace it but it felt good to do something to be together and to overcome the challenges we all face as a family in this pandemic. Today’s recipe is a celebration of meat-free meals and how to get the most out of simple ingredients like lentils.

As the fresh year unfolds I always seek ways of cleaning the house, the fridge and the routines. The indulgence of December always sets me up for a January with more meat-free meals, less booze and much more simplicity in the food we cook and eat.

The Mancunian Connection

Moses’s Manchester Tarka Dhal is an amazing recipe that is super healthy, very yummy but most importantly… it’s easy to make. We always serve this with some brown rice, parathas or naan bread and it never fails to satisfy our family as one of our go-to meat-free meals. It freezes well so you can make a big pan and it’s an excellent choice for January lunches as you can add more water and transform it into a soup. If you are taking part in Veganuary this year then this could be the recipe that gets you through the month ahead. Namely, because it is packed full of flavour and leaves you feeling suitably full.

Moses is my sister’s nickname. It’s her confirmation name too but when she became a student it sort of became her Manchester identity. I remember my Dad saying he went to pick Hayley up from uni once and her friends were shouting ‘bye, Moses!’, which he thought was hilarious. Hayley’s entire uni experience was packed with fun and the name just fit perfectly with those party years and the wild times they had. Many years later Hayley is more likely to be walking in the Peak District, taking in the beauty of nature and connecting with nature creatively. She has always been very creative, whatever she touches has a sense of her creativity running through it. I spoke with her about this recipe and her own cooking journey.

Moses:
When I was younger I would always hide from the chore of cooking – it really wasn’t my thing and I didn’t enjoy it. I think my outlook was, ‘well my mum and big sister are good at this and know what they’re doing so why get in the way’. Then as I left home to go to university I really had no choice but to start cooking. Something must have gone in, because from what I remembered I did do a fair bit of cooking in my uni days… to what standard I can’t quite say!

In my third year, I started to work for the Modern Caterer at the Whitworth art gallery and then when I graduated I followed them to Jodrell Bank. I picked up some good tips and inspirations from my former boss and friend Peter Booth. However, it wasn’t until I was about 25 and was living with my partner and now dear friend when I really started exploring food and cooking. I would rely on Gemma for lots of tips, inspiration and ideas, along with phone calls to both her and my mum asking questions and learning as I went. Jamie Oliver’s recipes and cookbooks featured heavily in my learning. In addition, living in Manchester from my late teens to early 30s I was surrounded by great food, which influenced my eating and cooking; most noticeably the Eighth Day cafe – I have spent more money in here then I wish to think.

Moses’s Manchester Tarka Dhal is a dish that I make for my family and friends it’s one of those dishes that can stretch far and wide and brings everyone a smile. I really enjoy making this knowing that it is going to feed others, not just myself. In that respect, I think it is a good example of family feeding. I have adapted this recipe to become my own take on a Tarka Dhal taking inspiration from some of my favourite Manchester-based canteens and food stores: Unicorn Grocery, The Eighth Day and BundoBust. I also took inspiration from my visits to India and experiences eating in Gujarat, known as the vegetarian state.

Feeding family to me means coming together and sharing not only food but also conversations and reflections of the day or week. I recently moved back home to my parents, where mum and I cook regularly together. However, the food I love to cook and eat centres on meat-free meals so feeding my family is now an explorative affair, trialling and testing dishes with my parents who are meat-eaters. Most things go down well!

Crossing the meat-free meals divide

The fact that my parents eat this dish speaks volumes about its ability to cross from a staple meat-free meal for a vegetarian to pleasing the palates of meat-eaters alike. What makes this recipe really good is the flavour of the fresh ginger and garlic… I add six cloves of garlic and a bit more ginger, I just can’t help myself! Because it’s lentil-based I find this meal very filling which means you don’t notice the lack of meat. Plus lentils are packed full of protein so you aren’t missing out on any nutritional value. Hayley travelled to India twice in her 20s and she is known in our family for her curries. The last bit of advice I will give you is to season well. Keep tasting and seasoning toward the end of the cook. I find it needs more salt than the recipe suggests but don’t add it all at once add, taste and add some more if it needs it.

Thank you to my sister for bringing this recipe to our table. As we look to reduce our meat intake and balance some of the festive indulgence Moses’s Manchester Tarka Dhal is the perfect meal for that task. Eating more meat-free meals can be a really refreshing cooking experience. I find it challenges me more when meat is off the table and I enjoy using store cupboard ingredients to feed the family.

Pause…

We will be taking a break from Family Feed over January to enjoy the start of the year and to focus inwardly on our family as I prepare for the end of my maternity leave and gear up for my return to work. We will be returning in February with dishes fit for the season, quick wins and plenty of inspiration for your kitchen.

We wish all our followers, family and friends the very best for 2021, we hope your year is filled with opportunity and joy!

All the best and happy new year!

Gem and Jim

Moses’s Manchester Tarka Dhal

Gemma

Moses’s Manchester Tarka Dhal is an amazing recipe that is super healthy, very yummy but most importantly… it’s easy to make. We always serve this with some brown rice, parathas or naan bread and it never fails to satisfy our family as one of our go-to meat-free meals. It freezes well so you can make a big pan and it’s an excellent choice for January lunches as you can add more water and transform it into a soup.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dinner

Cuisine Indian

Servings 10 people

Ingredients

  

• For the Tarka
• 2 white onions
• 4 cloves garlic Gem uses six
• 1 thumb size piece of ginger Gem uses an extra 'half thumb'
• 2 tsp cumin seed
• 1 tsp black mustard seed
• 2 tsp chilli flakes
• 2 bay leaves
• 1 cinnamon stick
• 4 cardamon pods
• 6 cloves
• 1 tsp salt
• 1 tsp pepper
• Good glug of olive oil to fry in
• For the Dhal:
• 500 g Red Lentils
• 2 tbsp turmeric
• 1 tsp asafoetida
• 5-6 fresh tomatoes
• fresh water
• handful of chopped coriander and two good size handfuls of fresh spinach optional

Instructions

 

• First, weigh out the lentils, cover in cold water allowing them to soak whilst you prepare ingredients below (soaking for roughly 20 mins)
• I like to put all my ingredients into individual bowls once weighed out and/or chopped:
• Peel and dice the onions, set aside
• Peel the garlic and leave whole, set aside
• Peel ginger and grate, set aside
• Dice tomatoes, set aside
• Mesure out your turmeric and asafoetida into a small dish, set aside
• Measure out all remaining spices for the Tarka; cumin, mustard seeds, chilli flakes, cinnamon stick, cardamon pods, cloves, bay leaves, salt and pepper
• In the video I forgot to add the salt and pepper – you see me add them before the spices go into the tarka
• Once all ingredients are prepared:
• Drain and rinse the lentils, running them under cold water for 2-3 minutes
• Add the lentils to a heavy-based pan fill and cover with cold water
• Put on the hob and bring to a boil
• As the lentils are coming to a boil you'll notice a white foam forming, try your best to scrape as much of this off as possible
• When the water begins to boil it is time to add your tomatoes, Tumeric and asafoetida
• Give the tomatoes and spices a good stir
• Pop the pan lid on allowing some of the steam to escape
• Set the timer for 60 mins and leave to bubble away on a low heat
• Keep on stirring 3-4 times over the next 50 mins
• I really like my Dhal to have a watery consistency so I add more water to it. to have a thicker consistency take the lid off, allowing the steam to fully escape.
• Whilst the dhal is cooking:
• Wash the spinach
• Chop the coriander
• As the timer reachers 50 mins, I begin to make the tarka:
• Cover a frying pan with olive oil (or oil of your choice) I am generous with the oil – allow the oil to warm
• Add the onions, and fry until they start to soften
• Add the ginger and crush in the garlic – stir well fry for a further 2 mintues
• Now for all the lovely spices, add and stir allow to fry for 4 minutes or so, allow the aroma of the spices to release.
• Once ready add the tarka to the dhal – I like to make sure all the oil goes in too
• Give a good stir and allow to bubble away for a good few minutes. Gem checks the seasoning at this point and we always feel it needs more salt
• Before serving add a handful of chopped coriander and two good handfuls of spinach to the pan and mix well!
• When serving sprinkle chopped coriander on top

Video

Keyword lentils, meat-free meals, tarka dhal