Dairy-Free Dal Tadka
Dive into the comforting, plant-based flavors of Dairy-Free Dal Tadka, a classic Indian dish reimagined without the use of dairy, making it perfect for vegan and lactose-intolerant diets. This protein-packed recipe features creamy toor dal (split pigeon peas) simmered with aromatic spices like cumin, garam masala, and turmeric, enhanced by the vibrant flavors of fresh ginger, garlic, and green chilies. A rich tempering of caramelized onions and tomatoes ties the dish together, creating a wholesome, hearty meal. Garnished with fresh cilantro and a splash of zesty lemon juice, this dal pairs beautifully with steamed rice or dairy-free naan for an authentic Indian dining experience. Quick to prepare in under an hour, this Dairy-Free Dal Tadka is a nourishing, flavorful, and easy weeknight dinner option. Perfect for those seeking a healthy, gluten-free, and dairy-free comfort food classic.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, finely grated
- 4 cloves Garlic, minced
- 1 Green chili, sliced
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal under cold water until the water runs clear. Soak the dal in water for 15-20 minutes to soften it.
Drain the soaked dal and add it to a pressure cooker along with 3 cups of water, turmeric powder, and salt.
Cook the dal in the pressure cooker over medium-high heat for 3 whistles or until the dal is soft and cooked through. Set aside.
In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the grated ginger, minced garlic, and sliced green chili to the pan. Sauté for about 1 minute until fragrant.
Add the chopped onion to the pan and cook until golden brown, stirring occasionally, for about 5-6 minutes.
Stir in the chopped tomato, red chili powder, and garam masala. Cook until the tomato softens and the oil begins to separate, about 3-4 minutes.
Pour the cooked dal into the pan and mix everything well. Simmer for about 5 minutes to let the flavors meld together.
Adjust the seasoning by adding more salt if needed.
Garnish the dal with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve the Dairy-Free Dal Tadka hot with steamed rice or dairy-free naan.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 17.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3721 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
