Soy-Free Dal Tadka
Elevate your comfort food game with this flavorful, Soy-Free Dal Tadka—a hearty, protein-packed Indian lentil dish that’s perfect for weeknight dinners or special occasions. Made with wholesome toor dal (split pigeon peas) and infused with aromatic spices like cumin, turmeric, and garam masala, this recipe omits soy while delivering bold, authentic flavors. Sautéed garlic, ginger, and green chilies add a fragrant kick, while a touch of lemon juice and freshly chopped cilantro brighten every bite. Ready in just 50 minutes, this easy dal dish pairs beautifully with basmati rice or soft rotis, making it a versatile and satisfying meal. Whether you’re cooking for a crowd or meal prepping for the week, this vegan-friendly, soy-free version of a classic dal tadka is a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 units Green chilies, chopped
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 unit Tomato, finely chopped
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the toor dal thoroughly under cold water until the water runs clear. Drain the water.
In a pressure cooker or a heavy-bottomed pot, combine the toor dal, 4 cups of water, turmeric powder, and salt. If using a pressure cooker, cook for 3-4 whistles or until the dal is soft. If using a pot, cover and simmer on medium heat for about 25-30 minutes or until the dal is cooked and mushy, stirring occasionally.
In a separate pan, heat the ghee or vegetable oil over medium heat. Once hot, add the cumin seeds and let them crackle for a few seconds.
Add the asafoetida, minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes until the garlic becomes golden brown and fragrant.
Stir in the chopped tomato and cook until the tomato becomes soft and pulpy, about 5 minutes.
Add red chili powder, garam masala, and coriander powder to the pan. Mix well and cook for another minute.
Transfer the cooked dal to the pan with the spice mixture. Stir well to combine all the ingredients. Adjust the consistency by adding a bit more water if necessary.
Let the dal simmer for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
Turn off the heat and stir in the lemon juice and fresh cilantro.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 9.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3386 mg | 72% | |
*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.
