Vegan Dal Tadka
Warm, aromatic, and entirely plant-based, this Vegan Dal Tadka brings the essence of Indian comfort food to your kitchen. Made with tender yellow split peas (toor dal) simmered with turmeric and salt, this dish is elevated by a smoky, spiced tempering of cumin seeds, garlic, ginger, and green chilies sautéed in coconut oil. A rich blend of garam masala, coriander powder, and red chili powder infuses the dish with layers of earthy, bold flavors, while a finishing splash of lemon juice adds a refreshing tang. Perfectly balanced and bursting with flavor, this easy-to-make dal pairs beautifully with steamed rice or warm roti, making it an ideal go-to for a nourishing vegan meal. Whether you're a dal enthusiast or trying it for the first time, this recipe promises an authentic, satisfying experience.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (toor dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 4 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 units Green chilies, chopped
- 1 medium Onion, finely chopped
- 1 medium Tomato, chopped
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow split peas under cold water until the water runs clear.
In a large pot, combine the rinsed split peas with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are soft and fully cooked. Stir occasionally and skim off any foam that forms on top.
In a separate pan, heat the coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Add asafoetida, minced garlic, grated ginger, and green chilies to the pan. Sauté for about 2 minutes until the garlic is golden brown.
Add the chopped onion to the pan and sauté until it becomes translucent.
Stir in the chopped tomato, red chili powder, garam masala, and coriander powder. Cook for 5-7 minutes until the tomato softens and the mixture becomes thick.
Pour the cooked spice mixture over the simmered lentils and mix well to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
Adjust salt if necessary and stir in the lemon juice for a touch of freshness.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 15.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3552 mg | 76% | |
*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.
