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0
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250
calCalories
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:
- Rinse the toor dal thoroughly and soak for 30 minutes.
- 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.
- Heat oil in a separate pan. Add mustard seeds, cumin seeds, dry red chilies, and allow them to splutter.
- Add minced garlic and chopped onions. Sauté until onions are golden brown.
- Add chopped tomatoes, garam masala, chili powder, and salt. Cook until tomatoes are soft and oil starts to separate from the mixture.
- Garnish with chopped cilantro and serve hot with lemon wedges.
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