Meera Sodha’s vegan recipe for tarka dal | The New Vegan

A tomatoey, garlicky dal tempered with a spicy tarka oil

There’s a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her rickety, wooden studio in the midst of an overgrown garden that’s filled in summer with hollyhocks, butterflies and a curious little fox.

Her work, of course, out of which we ate this heavenly dal. And the manner in which she introduced it: ‘I just put it all in a pot and stir it.’ It’s that simple, and now it is one of my favourite things to make and eat most weeks.

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