Oil free Dal Tadka - Restaurant style Lentil soup
User Reviews
5
Oil free Dal Tadka - Restaurant style Lentil soup
Description
This recipe begins by boiling red lentils with salt until soft and simmering gently. Separately, finely chopped onion, garlic, and ginger are cooked with a pinch of salt and a splash of water or broth until golden brown, forming a fragrant base. Ground turmeric, coriander, garam masala, and dried fenugreek leaves are added to this mixture to build complex, warm flavors before combining with the cooked lentils.
A dry tempering is prepared by heating mustard seeds and cumin seeds in a dry skillet until aromatic. Dried red chilies, a bay leaf, and asafetida are added, contributing pungent spices without oil. This tempering is then folded into the lentils to complete the dish with fresh layers of fragrant seasoning and texture.
The resulting dal is creamy with tender lentils but without adding frying oil, delivering a broth thickened by lentils and enriched by spices and aromatics. This dish pairs well with rice or flatbreads for a hearty, spiced meal.
Optional variations include adding fresh chopped tomato at the start or using an Instant Pot to speed up cooking. Adjust cooking times for other lentils accordingly.
Ingredients
- 1 cup red lentils masoor dal, quick cooking lentils, or use other split peas or lentils of choice
- 2.5 cups water
- 3/4 to 1 tsp salt
- 1/2 cup onion finely chopped, red or white
- 5 cloves garlic finely chopped
- 1 inch ginger chopped
- broth or water as needed
- 1/2 tsp Turmeric
- 1 tsp ground coriander
- 1/2 to 1 tsp garam masala
- 1/2 tsp fenugreek leaves dried, kasoori methi
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- asafoetida Omit to make gluten-free or use certified gluten-free asafetida, a generous pinch, hing
- 2 dried red chili broken into half (cayenne or california red)
- 8 curry leaves
- 1 bay leaf
Instructions
- Wash and drain the red lentils. Add to a deep pan with water and salt. Bring to a boil on medium heat, then cook on medium-low heat for 12-15 minutes or until lentils are tender. Keep them on a low simmer. See Note for Instant Pot instructions.
- Heat a skillet over medium heat. Add onion, garlic, ginger and a pinch of salt. Mix and cook for 6 to 8 minutes or until golden brown. Add a splash of water or broth if the onions begin to stick or brown too quickly.
- Add turmeric, coriander, garam masala and fenugreek leaves. Mix and cook for half a minute. Add a splash of water if sticking. Pour this into the cooked simmering lentils.
- Heat a clean skillet over medium heat, when the skillet is hot, mustard seeds and cook for a few seconds. Add cumin seeds and mix. Cook until the cumin seeds slightly change color and get fragrant. The mustard seeds will change color but might not pop. Add red chilies, bay leaf and cook until the bay leaf starts to change color. Add asafetida and curry leaves and mix in (If you were using oil, asafetida + curry leaves would be added with the chilies). Add this tempering to the cooked lentils. Mix well and take off heat. Taste and adjust salt and spice. Add more water for thinner consistency. Serve hot garnished with cilantro, with Naan, flat breads or rice.
Notes
- Adding 1 cup finely chopped tomato at the beginning enhances flavor and texture.
- Other cooked lentils or split peas can be used in place of red lentils, adjusting water amount and cooking times.
- For Instant Pot preparation, cook lentils and water on high pressure for 1 minute with a quick release after 5 minutes; proceed with tempering as usual.
- This recipe yields a creamy, oil-free dal with rich flavor from dry roasting spices and aromatics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Sodium | 446mg | 19% |
| Potassium | 555mg | 12% |
| Fiber | 14g | 56% |
| Sugar | 3g | 6% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 77.8mg | 86% |
| Calcium | 58mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
