Vegan Dal Tadka
A flavorful and protein-packed lentil dish, Dal Tadka is prepared by tempering boiled lentils with aromatic spices such as mustard seeds, curry leaves, and garlic. This vegan version skips dairy ingredients while maintaining the dish's rich and savory taste.
Ingredients
- 1 cup yellow lentils (toor dal)
- 2 water
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 garlic cloves, minced
- 2 dried red chilies
- 1/2 teaspoon red chili powder
- 12 fresh curry leaves
- 1 onion, finely chopped
- 1 tomato, finely chopped
- Fresh coriander leaves for garnish
For Dal
For Tadka (Tempering)
Instructions
- Wash the lentils thoroughly and pressure-cook them with turmeric, water, and salt until soft and mushy. (Alternatively, boil in a pot until tender.)
- Mash the cooked dal lightly and set aside.
- Heat oil in a pan over medium heat.
- Add mustard seeds and cumin seeds; let them crackle.
- Add minced garlic, dried red chilies, and curry leaves; sauté until fragrant.
- Add chopped onion and cook until golden brown.
- Stir in chopped tomato and cook until soft.
- Add red chili powder and mix well.
- Pour the cooked dal into the pan with the tadka.
- Simmer for 5-7 minutes, adjusting salt as needed.
- Garnish with fresh coriander leaves.
Note
- Adjust spice levels to your taste.
- You can add a squeeze of lemon for tanginess.
- Pairs well with steamed rice or roti.