Vegan Masoor Dal Tadka Indian Split Red Lentil Dal
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
Indian
Vegan Masoor Dal Tadka Indian Split Red Lentil Dal
Description
This Vegan Masoor Dal Tadka recipe uses split red lentils cooked until tender in water with turmeric and salt. The lentils remain partially covered during cooking to retain moisture, resulting in a moderately thick consistency. The first tempering involves cooking oil with sliced onions, garlic, and spices like coriander and cumin until the onion is golden, then blending in ginger and tomato for added flavor complexity. Half of this is set aside as garnish.
The second tempering features cumin seeds, bay leaves, fenugreek leaves, green chilies, julienned garlic and ginger, paprika, and ground cloves fried in oil to release their aroma. This spice-rich oil is poured over the cooked lentils, infusing them with vibrant Indian flavors and a blend of heat and earthiness. Lemon juice and cilantro finish the dish with brightness and fresh herbaceousness.
Serve the dal hot, ideal alongside rice or flatbreads, as part of meals focusing on wholesome vegan protein sources. The recipe offers options to substitute various split dals or omit onion and garlic for dietary preferences by using zucchini and hing (asafoetida) instead.
Adjust spiciness to taste, and prepare lentils in an Instant Pot or on the stovetop, depending on available equipment. The recipe scales well for larger servings, balancing water and spice accordingly.
Ingredients
- 1 cup red lentils masoor dal, split
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon Turmeric
For the first tempering:
- 1 teaspoons neutral cooking oil generic cooking oil
- 1 red onion thinly sliced, medium size
- 2 garlic minced, cloves
- 1 teaspoon ginger minced
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1 tomato chopped, medium
- 1/4 teaspoon salt
- 1 tablespoon yogurt or 2 tablespoon coconut cream
For the second tempering:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 2 hot green chilies slit or sliced or use 2 dried red chili instead or use mild chilies of choice, Indian or serrano pepper
- 1/2 teaspoon fenugreek leaves kasuri methi, dried
- 1 garlic julienned, clove
- 1/2 inch ginger thinly sliced or julienned
- 1/4 teaspoon paprika
- ground cloves a good pinch
- cilantro for garnish
- lemon juice for garnish
Instructions
- Make your dal: Wash the lentils really well then soak in water for 10 minutes. Drain then add to a saucepan with the water, salt, and turmeric and cook over medium heat until the lentils are cooked to preference. Partially cover and cook so that the water doesn't completely evaporate. You can add more water after 15 minutes if the lentils are too thick. Depending on your stove and saucepan, you'll need 15-20 minutes for the lentils to cook.Instant Pot: To cook the lentils in an instant pot, pressure cook for 3 minutes, then quick release after 10 mins.
- Make the first tempering: In a medium skillet, add the oil, add the onion and garlic and a good pinch of salt and cook until the onion is golden brown. You can add few drops of water in between to deglaze if the onion is starting to scorch too much or sticking to the pan.
- Once the onion is golden brown, transfer half of the mixture to another bowl to use as garnish later. Add in the ginger, coriander, cumin and mix well.
- Cook for a minute then add your tomato and 2 tablespoons water and 1/4 teaspoon salt. Mix well and cook until the tomato is tender.
- Mash the large pieces and add in 1 tablespoon yogurt or 2 tablespoons of non-dairy cream such as cashew cream or coconut cream and mix in.
- Then mix the cooked dal in this tempering and bring to a boil. Taste and adjust salt and flavor. (Adjust consistency at this point to preference. Add more water for thinner dal and bring to just about a boil ) Transfer the masoor dal to your serving dish.
- Now make the second tempering: heat the oil in a small skillet. Once the oil is hot, add the cumin seeds and wait for the cumin seeds to change color and get fragrant. You should smell toasty cumin seeds far and wide!
- Add the bay leaves, green chilies, kasuri methi, ginger, garlic, and mix well and cook until the green chilies and garlic are somewhat golden.
- Add in the paprika, ground cloves, mix in and take off heat.
- Add the reserved caramelized onion as well and swirl it in. Drizzle the tempering all over the dal in the serving dish.
- Garnish with some cilantro and some lemon juice if needed. Serve with some Gobi aloo (cauliflower potatoes), bhindi masala (okra), cabbage, or poriyal (spiced green bean carrot ) . Serve with Naan or Glutenfree flatbread or basmati rice.
Notes
- This dal is adapted from an Indian kitchen recipe with additions like toasted fenugreek leaves and ground cloves inspired by chef Ranveer Brar.
- Other split dals (moong, toor, urad) can substitute red lentils with varied cooking times; whole red lentils require longer cooking.
- For no onion or garlic versions, replace onion with julienned zucchini and omit garlic, adding asafoetida or fenugreek leaves for flavor.
- The recipe scales up easily, adjusting water and heat accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 452mg | 19% |
| Potassium | 586mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
