• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
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  • per
    Yield
  • 250
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:
  • Seasons:all
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

This Vegan Dal Tadka is a delectable blend of split pigeon peas (toor dal) simmered in a robust, spicy tomato and onion gravy, finished with a seasoned oil (tadka) of mustard seeds, cumin, garlic, and dried chilies. This dish celebrates the essence of North Indian cooking, offering a comforting, hearty, and nourishing meal perfect for any day of the week. Its tantalizing aromas and vibrant flavors make it a beloved choice for both family meals and festive gatherings.

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • 3 cups water
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 5 garlic cloves, minced
  • 2 dry red chilies, broken into pieces
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons chopped cilantro for garnish
  • Lemon wedges for serving

Steps:

  1. Rinse the toor dal thoroughly and soak for 30 minutes.
  2. Drain and transfer to a pot with 3 cups of water and turmeric. Bring to boil, then simmer for 20 minutes until the dal is soft and cooked.
  3. Heat oil in a separate pan. Add mustard seeds, cumin seeds, dry red chilies, and allow them to splutter.
  4. Add minced garlic and chopped onions. Sauté until onions are golden brown.
  5. Add chopped tomatoes, garam masala, chili powder, and salt. Cook until tomatoes are soft and oil starts to separate from the mixture.
  7. Garnish with chopped cilantro and serve hot with lemon wedges.

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