Vegan Tarka Dahl
Experience the comforting warmth and rich flavors of Vegan Tarka Dahl, a classic Indian recipe that’s both wholesome and satisfying. Made with protein-packed red lentils simmered in aromatic turmeric and salt, this dish is elevated with a flavorful tarka—a fragrant blend of sautéed cumin, black mustard seeds, garlic, ginger, and onions cooked to golden perfection. The addition of juicy tomatoes, green chili, and a medley of spices like garam masala and ground coriander infuses every bite with bold, earthy notes. Finished with fresh cilantro and a burst of zesty lime juice, this vibrant, plant-based dish is perfect for pairing with fluffy rice or warm naan. Quick to prepare in under 45 minutes, this vegan dahl is a nourishing weeknight favorite and a delightful introduction to Indian cuisine.
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 2 tablespoons coconut oil
- 1 teaspoons cumin seeds
- 0.5 teaspoons black mustard seeds
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 green chili, finely chopped
- 1 teaspoons ground coriander
- 0.5 teaspoons garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon freshly squeezed lime juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium-sized pot, add the red lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and slightly broken down.
While the lentils cook, heat the coconut oil in a small skillet over medium heat.
Add the cumin seeds and black mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds.
Stir in the minced garlic, ginger, and chopped onion. Sauté for 4-5 minutes until the onion becomes soft and golden.
Add the chopped tomatoes, green chili, ground coriander, and garam masala to the skillet. Cook for another 5 minutes until the tomatoes are soft and the mixture forms a thick paste.
Once the lentils are cooked, add the spiced onion-tomato mixture (the tarka) to the pot of lentils.
Stir well to combine and simmer for another 5 minutes so the flavors meld together.
Taste and adjust the seasoning if needed.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Serve hot with steamed rice or warm flatbreads like naan or roti.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 15.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1677 mg | 36% | |
*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.
