DinnerMain Course

Dal Tadka

Name: Dal Tadka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g toor dal rinsed; 720 ml water; 0.5 tsp turmeric powder; 1 tsp salt; 1 pcs yellow onion finely chopped; 1 pcs tomato finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 1 pcs green chili slit lengthwise; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 0.25 tsp asafoetida (hing); 0.5 tsp red chili powder; 0.5 tsp garam masala; 2 tbsp fresh cilantro chopped; 2 tbsp plant-based oil

A comforting and flavorful lentil dish from India, Dal Tadka features yellow split pigeon peas or split red lentils cooked until tender. It's finished with a tempering of spices in hot oil, adding a vibrant aroma and taste. This vegan version is perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 210 kcal

Vegetarian

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

200 gtoor dal, rinsed
720 mlwater
0.5 tspturmeric powder
1 tspsalt

tadka

1 pcsyellow onion, finely chopped
1 pcstomato, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
1 pcsgreen chili, slit lengthwise
1 tspcumin seeds
0.5 tspmustard seeds
0.25 tspasafoetida (hing)
0.5 tspred chili powder
0.5 tspgaram masala
2 tbspplant-based oil

garnish

2 tbspfresh cilantro, chopped

Equipment

small pan · spoon · knife · cutting board · pressure cooker

The method

Step by step

1
Rinse the toor dal thoroughly under cold water until the water runs clear.
About 2 min
2
Combine the rinsed toor dal, water, and turmeric powder in a pressure cooker.
About 1 min
Cook’s note: If you don't have a pressure cooker, you can use a large pot and simmer for 40-50 minutes, adding more water if needed.
3
Pressure cook for 3-4 whistles on medium heat, then let the pressure release naturally.
About 15 min
4
Once the pressure is released, open the cooker and mash the dal lightly with the back of a spoon to achieve a creamy consistency.
About 1 min
5
Stir in the salt and keep the cooked dal aside.
6
For the tadka, heat the plant-based oil in a small pan or a tadka pan over medium heat.
About 2 min
7
Add the cumin seeds and mustard seeds and let them splutter.
About 1 min
Cook’s note: Be careful not to burn the seeds.
8
Add the asafoetida, chopped yellow onion, and green chili, then sauté until the onion turns golden brown.
About 5 min
9
Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
About 1 min
10
Add the chopped tomato and cook until it softens and the oil separates from the mixture.
About 3 min
11
Mix in the red chili powder and garam masala, cooking for 30 seconds.
About 1 min
12
Pour the prepared tadka over the cooked dal in the pressure cooker or serving bowl.
13
Stir gently to combine the tadka with the dal.
14
Garnish with fresh cilantro before serving.

Per serving

Nutrition

76%Score

Calories: 210.1kcal
Protein: 12.5g
Carbs: 38.8g
Fat: 1.4g
Fibre: 9.2g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Dal Tadka in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium heat, adding a splash of water if needed to adjust consistency, or in the microwave until hot.