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Gluten Free, Indian, Mains, Recipes, Vegan  /  November 4, 2021

Dal Tadka

Indian food is incredibly diverse but no matter where you go, every region has some sort of dal. This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices that may change the way you layer flavor in all of your food. It is the comforting dish that unites every Indian individual and it is best served with basmati rice. 

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This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices!

If I had to pick one food that transports me to a comforting family dinner, it would be dal. You either love dal or learn to love dal, there is no in between.  Dal is probably one of the best examples of a food that we find boring as kids but exquisite when we’re older. This recipe is quite literally my family’s: my mom, my aunt, and my uncle all told me how they make it so I could replicate it in my home away from home. It was a chaotic FaceTime, but it did the job!

Indian cuisine is far more diverse than the way it is represented in Western culture, but the beauty of dal is that everyone knows what it is, despite differences in preparation and recipes. It can be enjoyed on special occasions like Diwali or just any day you need something comforting. Chana dal is tempered with spices, also known as a tadka or chhonk, which may change the way you layer flavor in all of your food. This dal tadka is just what I’d consider my family’s classic dal, but made in a way that optimizes the flavor profile. It has a few extra steps, but they’re so worth it! It is the comforting dish that unites us all. 

We always eats dal with rice and here I’m using Lotus Foods Organic Brown Basmati Rice. Even though I grew up eating white rice with dal, this brown rice is comparably fluffy and its packed with fiber. This recipe is also on their website.

This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices!

How to Make Dal Tadka

Pressure cook chana dal (or another yellow dal; moong or red lentil would be good options) with turmeric and salt. I used the Instant Pot, but you can totally use a regular pressure cooker if that’s what you have. My recipe does not require pre-soaking the dal, but if you do soak it for 1-2 hours, the cooking time will reduce. If you are using another yellow dal, please look up the pressure cooking instructions elsewhere as different dals have different cooking times!

  • Dal after pressure cooking.
  • Dal after adding tomato mixture and tadka.
  • Time to serve!

Cook ginger, garlic, green chilis, onion, and tomatoes in a pan and add it to the dal. While you could just pop these ingredients into the Instant Pot, giving them their own time to cook in a separate pan intensifies the flavors.

Make the tadka/chhonk (< 1 min) with vegan butter, cumin seeds, dry red chilis, and optionally, kashmiri lal and hing (asafetida). This is called tempering your spices and you might become obsessed with this technique. I know I am. I recommend doing this over medium heat if you’re doing it for the first time, but traditionally, this is done over medium-high heat. Add this to the dal and cozy up with a bowl!

This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices!
This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices!

Dal Tadka (Restaurant-Style)

Indian food is incredibly diverse but no matter where you go, every region has some sort of dal. This dal tadka features chana dal (split chickpeas) mixed with a spicy tomato gravy and a tadka or chhonk, which is a tempering of spices that may change the way you layer flavor in all of your food. It is the comforting dish that unites every Indian individual and it is best served with basmati rice. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 cup Lotus Foods Organic Brown Basmati Rice
  • 1 cup chana dal
  • 2.5-3 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp avocado oil *sub any neutral oil
  • ½ red onion, chopped
  • 2 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 green chilis, chopped
  • ½ tsp garam masala
  • ¼ tsp red chili powder
  • 2 tbsp vegan butter
  • 1 tsp cumin seeds
  • 2 dry red chilis
  • pinch of hing (asafetida) *optional
  • ½ tsp kashmiri lal *optional or sub ¼ tsp red chili powder
  • lemon juice and cilantro to serve

Instructions
 

  • Cook Lotus Foods Organic Brown Basmati Rice to package instructions. 
  • Pressure cook the dal. In an electric pressure cooker like the Instant Pot, pressure cook on high for 15 minutes. Allow for a natural pressure release. In a regular pressure cooker, it should take 8-10 whistles over a high flame. If you pre-soak the chana dal, you can pressure cook for less time.
  • Add 1 tbsp avocado oil or another neutral oil to a pan. Add ginger, garlic, and green chilis. Cook until garlic starts to brown, so about 2 minutes. Add onions and cook until translucent and browned, so about 4-5 minutes. 
  • Add garam masala and red chili powder. Stir for 30 seconds. 
  • Add tomatoes and increase heat to medium high. Cook until tomato juices have evaporated and the tomatoes adhere together. Add everything in the pan to the dal. 
  • For the tadka/chhonk, heat vegan butter in a pan over medium heat (Or medium-high heat for best results. Make sure not to burn the spices!). Then add cumin seeds, dry red chilis, kashmiri lal, and hing. This is called tempering your spices and the process goes by very quickly (within a minute). Immediately add the tadka/chhonk to your dal. 
  • Serve with lemon juice, cilantro, and rice.

If you like this dal tadka, you will probably also love…

Chana Masala – Indian Chickpea Curry

Spicy Red Lentil Curry

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  • dal
  • Indian
  • indian food

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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